ICKPA La Arada Filter

This is what ICKPA says about the producers and the cultivation of the La Arada filter:

Mario Flores manages a 5 hectare coffee farm in Poso Negro, Masaguara, Intibuca, located at 1700 m above sea level with rich clay soil. He began his coffee journey at the age of 13 and gradually expanded his plantation to 10,850 Catuai plants on 4 hectares. The harvest season extends from January to April and produces around 45 bags annually. Mario carefully selects only the ripest cherries for processing and allows them to ferment for 48 hours after peeling. After a thorough washing, the beans are dried in the sun in a solar dryer for about 22 days. Mario keeps the farm clean with a machete and uses fertilizers to promote the health of the soil for future crops.

This is what ICKPA says about the preparation and taste of the La Arada filter:

This coffee impresses with its lively and refreshing aromas with bright notes of zesty lime, juicy nectarine and delicate hints of white tea. It has a medium-light body, accompanied by a lively and crisp acidity that perfectly underlines its subtle sweetness.