Notes from our Green Buyer

This is another exciting offering from our friends, Moises & Marysabel, at Finca El Puente in Honduras. Moises turned his backyard into his nano-lot processing facility, where he could pull the really special coffees from his farm and keep them constantly under his watchful eye. This allowed him to begin experimenting with anaerobic fermentation—where freshly picked coffee cherries are sealed in an oxygen-free environment for up to 72 hours before the washing process (and drying).  This additional fermentation step allows for a natural formation of flavors, adding complexity and bring out the intensity in your cup!

Notes from our Roaster

Usually, you’ll find anaerobic fermentation yielding a louder, wilder cup of coffee—often at the expense of the rest of the cup profile. It’s a lot harder to accomplish both intensity and balance. Moises, however, utilizes additional fermentation alongside a washed-process method to accomplish a harmonious profile, with more layers of flavor stemming from the fermentation. With El Puente’s anaerobic-washed lot, San Jose, you get a citric acidity and depth of sweetness, creating distinct notes of plum, orange marmalade, and honey.