Honduras | Nahun Fernandez | Pacas & Catuai | Anaerobic Natural 60hr. | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Funky
• Experimental
• Floral
• Sweet
• Clean
• Comforting

Farm: 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 & CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 60hr. Notes: Chocolate, vanilla, melon, & hibiscus 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 60 hours before being processed and dried as a traditional 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.. This process creates a 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., and extra deep and complex flavours.