Microlot Organic Honduras

This coffee is grown by Roel Edgardo Henriquez Romero on his 17-hectare farm called El Ajagual. It is a honey process and has gone through an Anaerobic fermentation.
Honey processing originated in Costa Rica in order to use less water. This hybrid of washed and natural processing produces cups that are fruity sweet with great texture and sugar browning flavors.
Anaerobic fermentation is a controlled fermentation process where coffee cherries are sealed in a vessel with limited oxygen. The result is coffee with flavors that are unlike any other, often exhibiting vibrant fruity and wine-like characteristics.
Anaerobic fermentation is a relatively new technique in the coffee world, allowing roasters to experiment and push the boundaries of flavor. The result is coffee with flavors that are unique, often exhibiting vibrant fruity and wine-like characteristics. This makes for an extraordinary cup of coffee!
 
Caramel, Fresh Cherry & Sweet