Honduras | Javier Fernandez | Catuai | Anaerobic Washed | Filter | 200g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  25
• Clean
  25
• Floral
  25
• Sweet
  25

Region: Las Flores, Santa Barbara Elevation: 1500 – 1580 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.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Notes: Floral, brown sugar, pear, & juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. About: This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair. This is his Red and Yellow Catuai pulped and fermented in an anaerobic environment for 96 hours before being washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people.