Honduras | Nahun Fernandez | Pacas | Anaerobic Washed 96hr | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

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

Farm: Finca Don Andres 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.: Pacas Process: Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 96hr. Notes: Brown sugar, vanilla, apricot, & syrupy About: The true evolution of a coffee producer. Nahun Fernandez has gone from being a very traditional coffee producer to one who is innovating and placing in Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. competitions. Every year Nahun rises to the challenge of something new and 2019 has been no different. This coffee has undergone an anaerobic process where it was fermented as whole cherry in an anaerobic environment for 96 hours before being processed and dried as a traditional 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.. This process creates a viscous and syrupy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. while maintaining a sparkling acidityAcidityThe 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..