Honduras | Ovidio Gomez | Catuai | Anaerobic Washed 96hr | Filter | 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: 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: Mandarin, apricot, & cranberry 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 several experiments, fermenting different lots from 48 hours all the way out to 96 hours! This 96-hour lot was an absolute standout, with the extended fermentation developing greater 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.. We are getting ready for a big 2020 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups!