Carlos Lemus' pursuit of quality leads him to cultivate exceptional, if not risky* varieties like this Pacamara microlot. His farm Peña Rendona resides at 1500-1550 meters, allowing the cool nights of Chalatenango to instill great complexity in his harvest. Lemus' honey process (parchment coffee dried with mucilage left intact) amplifies a fruit-forward sweetness, harmonizing with Pacamara's topical citrus and sugar-browning aromatics to create a round, creamy cup that brews perfectly in all methods.