The #29 lot from Hacienda Copey is a testament to meticulous farming and innovative processing. Grown in the fertile soils of San Jose at an altitude of 1900 meters, this Red Catuai varietal undergoes an Anaerobic Honey process. This method involves fermenting the coffee cherries in an oxygen-deprived environment before drying them with their mucilage intact, resulting in a cup profile that is both complex and smooth. Expect vibrant notes of cherry and apple, balanced by the richness of cacao and almond, all leading to a delightfully smooth finish.