Honduras | Nahun Fernandez | Yellow Catuai | Anaerobic Honey 96hr | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  25
• Sweet
  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.: Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process: 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. 96hr Notes: Peach, apricot, & creamy 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 is a hybrid process where the whole cherry was fermented for 96 hours before being de-pulped and dried as a honey for 20 days. The extended period of malolactic fermentation creates a viscous and creamy 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. with notes of yellow stone fruit like peach and apricot.