Las Palmeras - Honduras

$24.50

Origin: La Paz, Honduras

Process: Anaerobic Natural Process

Tasting Notes: Watermelon, Green Apple, Grape

Roast: Light

Story
Maria Mancia owns Las Palmeras, a 7.8 hectare farm over 40,000 Parainema trees. After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the sweetness and acidity of the coffee she produces.


Description
This type of fruity profile is something new for Honduras. Las Palmeras grows a high quality cultivar called Parainema and anaerobically ferments the cherries before continuing with a typical natural process. The result is an intense, fruit-forward flavor profile with some savory undertones.



See our Coffee Brew Guides for more information about brewing coffee at home.

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