Gone are the days when you could explain coffee processing in 3 simple categories: Washed, Natural & Honey. Of course, there’s always more to it when you get to the farm level, but producers keep coming up with ways to draw out more flavors from the coffee’s own resources. Across the coffee world, we see various kinds of fermentations partnered with these drying processes, such as extended ferments, macerated fruit ferments and yeast inoculation ferments. But if you’ve ever fermented anything on your own, you know that it can be like playing balloon darts on a carousel. Sometimes you get lucky but mostly you miss the mark, which is why when you’re looking at fermented coffees, you want to work with a craftsman like Moises Herrera in Marcala, Honduras. His experience, skill, and discernment make for some really good fermentation lots. This coffee he has anaerobically fermented it for 72 hours before depulping, washing, and drying it in a more traditional washed process. We think you’ll want to share this one with your friends!