At Finca El Coyote, producer Mario Mejia cultivates a coffee using natural processing techniques. The resulting cup boasts a rich blend of toffee and spices, with notes of mellow cooked plum and pome as well as a tangy acidity and delicate fruit-like sweetness. This microlot is sourced from finca El Coyote, which predominantly grows coffee on 14 hectares of land. The ripe coffee beans are carefully dry fermented for 30 hours before being sun-dried for 12-15 days, resulting in a superior coffee experience.