This coffee from the village of Gracias a Dios is part of project called Confite, named after a local candy consisting of dried fruits, nuts and spices coated in sugar. The idea being to help produce vibrant and incredibly sweet, natural coffees from the surrounding areas. The cherries here ferment for 72hours before being dried for 15 days on solar dryers, resulting an intense but balanced level of ferment coming through in the cup, making it an ideal option for a fruity espresso, or bold and intense filter coffee.