Honduras | Ovidio Gomez | Catuai | Anaerobic 48/72hr | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40

Farm: El Paraiso Region: Santa Barbara Elevation: 1650 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.: 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. 48/72hr Notes: Apricot, vanilla, & brown sugar About: Where’s the machete at? This year Ovidio ‘Machete’ Gomez produced his first anaerobically fermented coffees. Since it was his first time he carried out a number of experiments, fermenting different lots from 48 hours all the way out to 96 hours! This particular lot is the combination of his 48 and 72 hour lots due to their complementary flavour profiles. The anaerobic fermentation has developed the sweetness, complexity, and 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. of this coffee. We are getting ready for a big 2019 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups!