Honduras | Manuel Vallecillo | Pacas | Anaerobic Honey 72hr. | Filter | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  25
• Comforting
  25
• Sweet
  25

Farm: Los Primos Region: El Cielito Elevation: 1650 masl Processing: 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. Varietal: Pacas Notes: Apricot, vanilla, apple, florals, & syrupy About: We travelled up the rocky slopes to get to Manuel’s farm. A horse stood in the middle of the road. The horse whisperer, Benjamin, moved the huge beast off the road. Higher and higher you climb until the outline of the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. suddenly emerges from the dense fog. It’s another world up there. The cool night temperatures cause the coffee cherries to mature slowly and develop a higher sugar content. This year Manuel has produced his first bags of anaerobic coffee... and they taste great!