Honduras Fermented

This coffee goes through a really interesting process called Microorganism Fermentation, which brings out some amazing flavors like cherry, plum, and milk chocolate.

So, what’s Microorganism Fermentation all about?

It all starts with leftover liquid from another batch of anaerobically fermented coffee, which is packed with all sorts of yeasts and microbes.

Here’s how it works: freshly picked cherries are depulped and then fermented in ceramic-lined tanks for about 18 to 24 hours using that leftover liquid. After fermentation, they wash the coffee with fresh spring water to get rid of any extra pulp. Finally, the washed coffee is dried on raised beds or concrete patios. It’s quite the adventure to create that perfect cup!

Grown by: Katia Duke

Process: Microorganism Fermented

Variety: Catuai

Region: Copan

Elevation: 1300 M