December Featured Coffee: Honduras - La Hachazon Anaerobic Honey Typica

December Featured Coffee: Honduras - La Hachazon Anaerobic Honey Typica

Experience the Flavourful Journey of Honduras - La Hachazon
This December, we are thrilled to showcase Honduras - La Hachazon Anaerobic Honey Typica, a coffee that embodies the meticulous craftsmanship and rich terroir of the Selgualpa region in Comayagua. Grown at an impressive altitude of 1750 MASL by producer Disnel Adonis Ramirez Portillo, this coffee offers a tasting experience like no other. With notes of honeydew, apricot, and strawberry green tea, it’s a refreshing, fruit-forward cup with delicate acidity and a silky, honey-like mouthfeel.

What Makes Honduras - La Hachazon Unique?

The Typica Varietal at Its Best

Typica is a heritage varietal renowned for its refined sweetness and clean flavour profile. In this coffee, Typica shines with bright fruit notes and a soft floral finish that perfectly balances the complexity brought by the anaerobic honey process.

A Focus on Quality

At La Hachazon, quality isn’t just a practice; it’s a way of life. Every step, from handpicking the ripest cherries to drying the beans on raised beds, is executed with precision. This commitment to excellence ensures that every cup reflects the dedication and expertise of Disnel Adonis Ramirez Portillo and his team.

The Anaerobic Honey Process: A Masterpiece in Coffee Craft

The vibrant flavours of this coffee stem from its anaerobic honey process, a method that combines controlled fermentation and careful drying to enhance the coffee’s natural characteristics. Here's a breakdown of this meticulous process:
  • Selective Harvesting: Only the ripest cherries are handpicked, sorted by harvest day, and floated to remove any defective or underripe fruit.
  • Anaerobic Fermentation: Whole cherries are sealed in oxygen-free bags for 48 hours, allowing fruity and floral flavours to intensify.
  • Pulping and Secondary Fermentation: After pulping, the seeds undergo an additional 35-hour fermentation, adding layers of complexity to the coffee’s profile. 
  • Careful Drying: The beans are dried on raised beds and solar dryers for up to 25 days, turned every 20 minutes for uniformity. 
  • Optimal Storage: Once dried, the beans are stored in parchment at a stable moisture level until milling, preserving their vibrancy and flavour integrity.

Why You'll Love This Coffee

  • Bright and Refreshing Profile: The honeydew sweetness is complemented by the gentle tartness of apricot and the floral complexity of strawberry green tea.
  • Perfect for Filter Brewing: Whether you prefer pour-over or immersion methods, this coffee’s layered profile shines with every sip.
  • A Story of Sustainability and Dedication: By supporting La Hachazon, you’re celebrating the work of passionate farmers committed to sustainable and innovative practices.

    Brewing Suggestions

    This coffee is versatile, making it an excellent choice for various brewing methods. To bring out its vibrant flavours:

    • Pour-Over: Highlight the fruity notes with a medium-coarse grind and water temperature around 92°C.
    • Immersion Brewing (e.g., French Press): Emphasise its silky body with a longer brew time of 3–4 minutes.

    Read up more over our Ultimate Guide to Pour-over here.

    Celebrate the Holidays with a Cup of Honduras - La Hachazon

    Let this coffee add a burst of freshness to your mornings or serve as the perfect conversation starter during holiday gatherings. Its unique flavour profile, derived from the anaerobic honey process, makes it a standout choice for coffee enthusiasts.

    Explore more of our curated coffees by visiting our collection. Celebrate the art of coffee brewing with After Hours Coffee, where each cup tells a story.

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