Near Cabañas, in the south-west of Honduras close to its El Salvadorian border, Rosalina was born into a family of farmers. Always close to the land, Rosa's experiences centred around the corn, beans and cattle farmed by her family but a few years ago embarked on a new venture when she purchased a 2-hectare plot to plant coffee. In just a few years both production and the quality of the farm have developed rapidly. Rosalina plans to build on this by constructing a house on the property - allowing her to invest more time on site across the entire year. Once harvested, cherries are passed to oxygen-free tanks where they undergo an initial 72-hour anaerobic fermentation. The cherries are then de-pulped before being transferred to raised beds for a 25-day natural drying process. This helps to intensify and elevate the natural sweetness of the coffee. In the cup we find this coffee has a syrupy and silky texture. Prominent sweetness in the form of red fruits is present - carrying the flavour effects of fermentation to create a vibrant and refined cup.