Carlos Castro produced this micro-lot on a 22-acre farm called El Carrizal in the department of Lempira, Honduras. Carlos uses his own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Carlos collaborates with an export company called BICAFE, which operates a warehouse and dry-mill in Santa Rosa de Copan. Weather conditions in Santa Rosa are ideal for storing parchment and the dry-mill is specifically designed for sorting micro-lots. The partnership has helped to improve quality, increase earnings from coffee sales, and strengthen the family’s livelihood.