Honduras | Benjamin Paz | Red Catuai | Anaerobic Honey 72hr | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25

Farm: El Brujo Region: Concepcion del Sur, Santa Barbara Elevation: 1650 masl 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.: Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. 72hr Notes: Peach, strawberry, & creamy About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. While over in Honduras we tasted Benjamin’s Red Catuai fresh off the tree. BOOM! Super sweet and red fruit-driven (think apple and cherry). For 2019’s harvest we threw down a challenge and Benjamin laughed. This coffee has undergone a 72hr anaerobic (without oxygen) fermentation before being dried as a honey. This has amplified the coffees innate sweetness, brought out loads of red confectionary flavour, and a smile ear to ear.