SOLD OUT - Honduras - La Hachazon - Anaerobic Honey - Typica

TASTES LIKE: Honeydew, Apricot, Strawberry Green Tea

ORIGIN INFORMATION

Producer: Disnel Adonis Ramirez Portillo

Farm: La Hachazon

Location: Selgualpa, Comayagua

Altitude: 1750 MASL

Process: Anaerobic Honey

Varietal: Typica

About this Coffee

Discover the vibrant and refreshing flavours of Honduras - La Hachazon Anaerobic Honey Typica, grown at 1750 MASL in the Selgualpa region of Comayagua. With tasting notes of honeydew, apricot, and strawberry green tea, this coffee delivers a delightful balance of fruity sweetness and floral complexity. A true representation of the Typica varietal, it offers a nuanced cup with delicate acidity and a smooth, honey-like mouthfeel.

La Hachazon: A Commitment to Quality

At La Hachazon, quality is at the heart of everything they do. The attention to detail in both cultivation and processing ensures that every batch of coffee reflects the unique characteristics of its terroir. The dedication of Disnel Adonis Ramirez Portillo and his team to innovative methods, such as the anaerobic honey process, results in a coffee that stands out in the world of specialty coffee.

Meticulous Processing for Exceptional Flavour

The exceptional flavor of La Hachazon coffee is the result of a careful anaerobic honey process, overseen by producer Disnel Adonis Ramirez Portillo. The process involves several key steps:

• Harvesting: Only the ripest cherries are handpicked and sorted by the day of harvest, ensuring consistent quality.
• Sorting: The cherries are floated to remove underripe or defective fruit, and their skin is carefully cleaned.
• Fermentation: The whole cherries are sealed in bags for 48 hours of anaerobic fermentation, which enhances the coffee’s fruity and floral notes.
• Pulping: After fermentation, the cherries are pulped, and the seeds undergo a second fermentation for an additional 35 hours.
• Drying: The coffee is dried on raised beds and in solar dryers for up to 25 days, with regular turning every 20 minutes to ensure even drying and a stable moisture content of 10-12%.
• Storage: Once dried, the beans are stored in parchment until they are milled and prepared for export, preserving the coffee’s vibrant flavors.

Why Choose Honduras - La Hachazon Anaerobic Honey Typica?

This coffee is a perfect choice for those who love bright, fruit-forward profiles with a complex, tea-like finish. The anaerobic honey process imparts a natural sweetness that complements the Typica varietal’s delicate fruit flavors, creating a balanced and refreshing cup with the refreshing taste of honeydew, the sweetness of apricot, and a soft, floral finish reminiscent of strawberry green tea.