This stunning 88 point scoring coffee. Created using a unique two stage anaerobic fermentation, honey produced specifically for us using the following method: 1) Start with perfectly ripe cherry 2) Float to remove defects 3) Place in sealed bags for 48 hours in shade storage 4) Pulp the coffee leaving as much mucilage on as possible 5) Place the pulped coffee in sealed bags for 48 hours in shade storage 6) Sun dried in a thin layer for the first week and after this time a thicker layer to slow down the drying process. This has resulted in fantastic honey processed coffee with tasting notes that pineapple, tamarind and grapefruit. £1 from the sale over every bag will be donated to the Bwishaza goat project.