“Taste-wise, this coffee strikes a balance of representational Honduran coffee notes as well as consistent and high-quality anaerobic washed processing,” Dustin Ryan Yu, the Director of Coffee at This Coffee Co. explained.
“You get Honduran flavour notes in the base, such as milk chocolate, and some delicate herbal notes, as well as tropical fruit and clean, sparkling acidity from the anaerobic processing,” Yu added.
The process of anaerobic coffee starts with the coffee being pulped. The beans are removed from the coffee cherry and added to the bottom of the tank. The next step is for the coffee producer to obtain the coffee mucilage, the part of the coffee cherry that surrounds the seed and has a honey-like consistency to it. This part is squashed down to a very thick and viscous gel, which is then spread over top of the coffee beans in the tank. Then the lid is sealed and fermentation begins.
This Coffee Co. sourced this coffee through Semilla Coffee Imports and Advocacy.
“We wanted to continue working with Semilla, one of our importing partners who do important work at origin. Fredy’s coffee stood out on the cupping table and was a very well-balanced representation of growing conditions, origin, varietal, and processing methods.”
The impeccable processing creates a cup that is full of tantalizing clean flavours like rosé, Meyer lemon, and dark chocolate.
Processing: Anaerobic Washed
Altitude: 1,750 MASL
Source: Selguapa, Comayagua, Honduras
125 gram bag of whole-bean coffee.
From our batch that will be roasted on January 25, 2023
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