After several years abroad to support his family, Eduar- do returned to Honduras in 2012 to continue the family tradition of coffee production, now focusing on speci- alty coffee. In the region of Santa Barbara, where neig- hbors support each other, Eduardo helps with com- munity projects like road repairs and water systems. He is also planting shade trees to stabilize the farm‘s temperature. His mission is to produce high-quality coffee and provide a good education for his children. For this honey-processed coffee, the cherries are pla- ced in fermentation bags for around 48 hours. Then, they are de-pulped, and the parchment is transferred to fermentation bags for dry fermentation lasting 24 hours. Subsequently, the parchment with the mucilage is placed inside a parabolic solar dryer for approxima- tely 15 days. During the drying process, the parchment undergoes hand sorting to remove defective beans.