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Cupping Notes: Strawberry aromas that carry over into the cup with fruit forward flavors, hints of chocolate, and a thin body-well balanced.
 
Process: Natural process
 
Altitude: 1,400 meters
 
Variety: Red and Yellow Catuai
 
Nestled near the pyramids of the Mayan King, 18 Rabbit (from which this coffee pulls its name), Flhor Zelaya Ontreras set out to change the coffee culture in her area.
 
18 Rabbit Naturals are grown on their namesake farmland family-owned by Señora Flhor, her mother, and 11 other relatives. 18 Rabbit’s beans are grown on a micro-lot in the Marcala region.
 
Señora Flhor refers to the 18 Rabbit Natural as her “crunchberry” coffee due to the sweet flavor it develops after natural processing––a back-to-basics approach stemming from Ethiopia also known as “dry processing.” In natural processing, the fruit is left on the bean and the coffee is barely disrupted while drying. This process differs from washed coffee because naturally processed beans are sun-dried with the cherry intact.
 
Starting her first farm when she was five years old, Señora Flhor was already focusing on growing organically. Now, as an adult, she is committed to total sustainability of the land. She acquired a Biodynamic certification, which guarantees that her farming not only has the absence of chemical pesticides and fertilizers, but that the planting of coffee does not disrupt the ecosystem. It instead works with it.
 
She manages an all-female cooperative and has now partnered with Cafe Kreyol and Cafe Femenino, to begin an entrepreneur program for indigenous women in the mountains.
 
Healthier land makes better coffee, and for her hard work, Flhor earns over 300% higher wages than the Fair Trade minimum.