The Ocopeque region lies in the southwest corner of Honduras, on the border between Guatemala and El Salvador. Here, the mountains are shrouded in clouds, the volcanic soils provide nutrients favorable to coffee, and the temperate microclimates ensure that the beans are at their best. In Octopeque, most people are of Lenca origin, descendants of the classical and post-classical Mayan cultures. Although their language has been obscured, they retain many of their pre-Columbian traditions, including numerous agricultural practices handed down over the millennia. These methods are still used today to produce quality coffee.

Moises from Finca Cascaritas in Mercedes, Honduras, preferred to modify the fermentation protocol. Starting with aerobic fermentation in barrels for 24 hours, then sealing the barrels for 48 hours and inoculating the barrels filled to 80% capacity with Burgundy wine yeast at the start of fermentation. This has the effect of absorbing the alcohol and its tannins without compromising the structure of the coffee beans. This post-harvest preparation technique is unique, and you won't find it anywhere else but on the Cascaritas farm.