This red honey process coffee comes to us from the Oviedo family and the Sircof farm. Almost losing everything and risking all of their savings, Marco Oviedo faced a terrifying truth. His family coffee farm could not survive if they continued to operate as they had for the prior two generations. Marcos and his wife decided to build a micro mill. With more control of the processing and production chain, they can yield the best possible quality. Marcos found a way to improve their production and cupping scores so they could sell coffee at a fair price and save the family farm. The farms volcanic soil and lush vegetation make a perfect combination for this shade grown high mountain coffee. It’s initial fruit notes of cherries and raspberries is followed up by a chocolate brownie finish. You would have to taste it to understand the different layers of complex flavors and how they combine. It’s one we have been enjoying immensely and are excited to share it with you.