Within Nicaraguan specialty coffees, this Honey Bear Reserve is an ode to the artisanal “honey” movement. Just below the skin, similar to the best wine grapes, lies a thick layer of fruit surrounding two coffee plant seeds “beans”. Instead of heading to spring water fermentation, the fruit-covered seeds are laid out for 7 days of sun-drying. The coffee fruit melts in the sun like honey, curing the raw seeds and infusing a light natural sweetness. When roasted, the sweetness is subtle and the body is big. Our Honey Bear Reserve was among the first of this honey movement born in Nicaragua. Exhibiting this fruit-curing, Honey Bear is truly a reserve product.