This is a unique processing method and part of a dual release of another El Salvador. Both of these coffees are very bright and fruity, highlighting their extended and meticulous processing method.

Here is a deeper dive into the dehydrated honey process: After picking and sorting, cherries are stored for 48 hours in porous bags exposed to
oxygen in a ventilated shaded area. During this fermentation stage honey (mucilage) dehydrates and oxidizes. The coffee is then depulped with minimal water and placed on raised beds to dry with a good amount of mucilage still intact.