Fair Trade Organic Honduras
Sweet, tart and winey with dark chocolate, cacao, floral, berry and jam -like cooked fruit flavors.
Farm: Josue Naun Mejia
Variety: Bourbon, Catuai, Caturra, IHCAFE 90, and Lempira
Altitude: 1350 MASL
Process Method: Natural Anaerobic
Josue Naun Mejia Alas has been producing coffee with the help of his father since 2015. After inheriting a small plot of land from his father, Nahun has been focused on producing quality coffee for the specialty market. He studied Agronomy and graduated with a degree instrumental in his quest for quality. Since joining Cafescor in 2017, Naun has collaborated and networked with other producers, learning how to experiment with all types of coffee processing properly. This farm totals 1.7 hectares in size. Cherries are harvested at peak ripeness according to variety, hand-sorted, and processed accordingly.
What is Anaerobic Processing?
Anaerobic fermentation is a coffee processing method where coffee is fermented in pressurized sealed tanks deprived of oxygen. This lack of oxygen produces distinct acids, lactic acids for example, that create a different and distinct flavor profile for the coffee. This process can be done with the coffee still in cherry or with coffee that has been de-dulped in the mucilage. The coffee is then dried either in cherry (natural process), in mucilage (honey process), or after it has been washed (washed process.)