The beautiful forested landscape surrounding Finca Monte Nevado provides fantastic conditions for coffee growing. Monte Nevado sits at an elevation of 1800 MASL, which helps produce coffees of impressive complexity and body. Herminio Perdomo is the proprietor of Finca Monte Nevado, and he takes great care and pride in managing his one hectare farm in Belen, Ocotepeque. Herminio has planted a significant amount of Guama and Sweetgum shade trees to protect his coffee during the warmer months, and his efforts shine through in the cup. This particular lot was honey-processed, and all of Herminio’s honey process coffees undergo a 24-48 hour anaerobic fermentation before being laid out to dry via a two-stage drying process. After fermentation, the coffees are taken to the patio to dry for 3-4 hours to take out a majority of the moisture and then are moved to raised African beds where they will continue drying for between 15-20 days. This is a wonderfully complex and fruity lot, with notes of strawberry, raspberry, vanilla, and hazelnut all present. Not only is this coffee delicious, but it is also highly versatile, primed for excellent results in every brew method. We hope you enjoy this wonderful lot from Herminio Perdomo!