Honduras Finca La Alondra Natural process

last harvest we brought 3 different lots from Finca la Alondra. Lote#193. This micro-lot is everything you expect to hear about a natural process coffee. Fruity and complex with vibrant acidity and a citric-delicate aftertaste.  This coffee offers an intense aroma of cacao nibs. With taste notes of star fruit, lime and sugar cane.  Producer: Finca La Alondra Elevation: 1,775 m.a.s.l Process: Natural/Anaerobic Varietal: 100% Caturra         About the coffee and the process:  Lot #93 Hybrid Natural/Anaerobic  After collecting the ripe cherries from the tree, the coffee is placed in air-tight tanks for 48 hours to help the cherry break all the fruit flavors before it's dried for 21-24 days on African raised beds. This coffee is flipped 3 times a day and is covered at night to avoid the humidity to affect the process.  After all this, the coffee is in dry cherry phase and then is transferred to the dry mill for removing the parchment and also removing all defects from