This year Bernard Ornilla experimented with two small anaerobic lots. . We thought about blending them together to create one regular anaerobic honey lot but found it really interesting tasting the two profiles on their own. This coffee was picked at optimal ripeness and left inside their bags for 48 hours. Next the coffee was depulped and put into an airtight barrel where they begin to ferment. The anaerobic process starts to breakdown the mucilage and carbon dioxide builds up pressure in the tank. The CO2 pushes oxygen out of the barrel through a 1-way valve creating an oxygen free environment. The anaerobic environment fermentation slows down the yeast and bacteria activity taking longer than the traditional aerobic fermentation. This process produces distinct acids, like lactic acids, that we find gives these coffees their notable flavor profile.
Bernard let this lot ferment anaerobically for 36hrs. Following fermentation the coffee was washed and taken to the solar dryer and dried in 12 days. We haven't tasted acidity and sweetness in a Honduran coffee like this in years!
Flavor profile: Black tea, lemon, yogurt
Varieties: Red and Yellow Catuai, Red Bourbon
Altitude: 1650 masl
Supplier/Importer: Relationship Coffee/De La Finca