Naranjas Nadando—"Swimming with Oranges"—is the brainchild of Jenner Villatoro at Finca Villaure in Huehuetenango, Guatemala. After picking, whole cherries are soaked for 40 hours with organic orange juice and orange peel. The cherries are then depulped and fermented for another 36 hours in GrainPro bags with organic orange juice and orange peel. Finally they are thoroughly washed and dried for 14 days on raised beds in a greenhouse.

Rather than making the coffee taste like oranges, the added natural sugar and yeast fuel and alter the fermentation process. We were impressed by the delicacy and complexity of the brewed cup, with floral hints of honeysuckle and rosemary accompanying citric and caramelized sugar base notes.

Produced by Pour Ta Coffee in Laramie, Wyoming.

Each 0.5oz pouch brews 8oz of hot coffee. Pouches are nitrogen-flushed for 6 months of shelf life and filters are commercially compostable.

1) Heat water to 195-205F.

2) Tear open pouch from notch in upper-right corner.

3) Remove filter from pouch and tear along top perforation.

4) Expand the arms of the filter and secure them onto your mug.

5) Slowly pour hot water over the coffee in the filter in stages until your mug is full. (Pouches are calibrated to brew an 8oz cup of coffee.)

6) Discard filter and enjoy your pour over!