Honduras

About This Coffee

After harvest, coffee cherries undergo immediate flotation to separate empty, unripe or damaged cherries. The sorted ripe cherries are placed in airtight containers for dry fermentation lasting 90 hours with carefully controlled temperature and pressure. Natural microorganisms (yeasts and bacteria) work within the fruit, creating organic acids, esters and aromatic compounds. Results in intense aroma and deep taste with bright, fruity, berry-like and wine-like nuances. Described as a fine filter coffee.