Here is a rare opportunity to work with next generation producers who look to take the path less traveled in Ocotepeque, Honduras. Edgar Javier Madrid and his wife decided to return to the family farm after finishing their university degrees in law and medicine. The city life just did not support the environment they wanted to raise a family in. As second generation coffee producers who own and manage Finca El Bosque, a 75-acre estate, the couple is always looking for ways to innovate. In the coming years they hope to add new varieties and experiment with new processing techniques. But you have to start somewhere, and this classic washed lot represents their beginning. The cherries were carefully picked and sorted, then depulped, fermented for 24 hours, washed, sorted again by density in classification channels and dried on patios.