Mahonda is an exceptional coffee that comes from a very high elevation washing station. Recognized as a Cup of Excellence winner every year from 2012 to 2015, this coffee is produced by a group of about 40 farmers from this area. They utilize many of the industry’s best practices, thanks to the support that their award premium payments provide. This is one of the last washing stations to open in the area, because at this elevation, while flowering happens at the same time as other trees in the central region, cherries take longer to mature. That extra time generates more complex sugars, bringing a natural sweetness to the coffee. Cooler weather also means a longer fermentation period of 16 to 18 hours rather than the standard 12 to 14 hours of others. The washing station recently installed a clean tap water system.