This coffee was processed by souring a specific farmers coffee from the well-known Danche village which is around 2250 m.a.s.l and offers a high level of complexity. This coffee was processed very meticuliously where the coffee were first hand-picked then fermented for 48 hours before being pulped and dried as honey with increased muciliage level due to the fermentation. This creates such a unique flavor as the coffee was fully shade dried for 11 days until mositure drops to 11%.