Honduras | Manuel Vallecillo | Pacas | Anaerobic Honey

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Apricot, vanilla, apple, florals, & syrupy Producer: Manuel Vallecillo Farm: Los Primos Varietal: Pacas 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. Relationship: Since 2014 Recipe: Espresso - 1:2.5 Filter - 1:17 About the Farm We travelled up the rocky slopes to get to Manuel’s farm. A horse stood in the middle of the road. The horse whisperer, Benjamin, moved the huge beast off the road. Higher and higher you climb until the outline of the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. suddenly emerges from the dense fog. It’s another world up there. The cool night temperatures cause the coffee cherries to mature slowly and develop a higher sugar content. This year Manuel has produced his first bags of anaerobic coffee… and they taste great! Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. Orders: Orders placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.