Honduras | Nahun Fernandez | Pacas & Catuai | Anaerobic Natural | Filter | 200g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Bright
  30
• Sweet
  25
• Clean
  20

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. Notes: Chocolate, grape, black cherry, & plum About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to 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. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an anaerobic process where it was fermented as whole cherry for 60 hours before being dried as a 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 fruity flavours. This highlights the power of coffee processing.