From the La Guaria farm planted with the Caturra arabica variety, the coffee is processed with the yellow honey process, which means that part of the pulp is left on the bean during the sun drying process. Although this slows down drying and is a bit more costly than drying with the pulp completely removed, the extra moisture from the pulp can impart body, and lead to a slightly less acid bean.
Tasters note a hint of sweetness, cocoa, with raisin and date flavors detected. Very smooth, an excellent Central American coffee.
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