Honduras-Carlos Mejia - Anaerobic Natural

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
• Funky
• Bright
• Sweet

This lot comes from Carlos Mejía, who grows coffee at Finca La Valentina in the renowned coffee-producing region of La Paz, Honduras. Carlos harvests only fully ripe cherries before applying a carefully controlled three-day anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., followed by 12–15 days of sun drying. The result is a coffee that enhances the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness and fruit character of the CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. while maintaining clarity. This coffee is sweet and approachable, with notes of brown sugar, cranberry and cherry.