honduras coffee
Matazano
by coaltown coffee roasters · betws, uk
you'll taste stone fruit before honey. this is matazano, an anaerobic honduras from coaltown coffee roasters.
stone fruithoneyhoneycomb
the bean
- origin
- honduras
- region
- lempira
- process
- anaerobic
- status
- in stock
matazano is a honduran coffee from the lempira region, roasted by coaltown coffee roasters. it's processed anaerobically, meaning the cherries ferment without oxygen before drying, which pushes the cup toward richer, more pronounced fruit character. in the cup expect stone fruit, honey, and honeycomb, with the anaerobic process amplifying sweetness and depth. it suits brewing methods that highlight clarity and sweetness, such as pour over or aeropress. keep your water temperature moderate, around 88 to 92 degrees celsius, to avoid masking the delicate honeyed notes with bitterness.
common questions
What does Matazano taste like?
matazano cups with stone fruit, honey, and honeycomb, characteristics that reflect both the lempira terroir and the anaerobic fermentation process used during production.
How is Matazano grown and processed?
it's grown in the lempira region of honduras and processed anaerobically, where the coffee cherries ferment in a low-oxygen environment before drying, intensifying sweetness and fruit-forward flavors.
How should I brew Matazano?
brewing methods that offer control over extraction, such as pour over or aeropress, work well here, allowing the stone fruit and honeycomb notes to come through cleanly without over-extraction dulling the sweetness.
about coaltown coffee roasters
walking down foundry rd in ammanford, the smell hits you first. that deep, woody scent of beans hitting heat, transforming from green seeds into something that'll wake up half the town. coaltown coffee roasters knows what they're doing here. the 344 google reviews averaging 4.6 stars don't lie, but numbers can't capture the way your shoulders drop when you step inside. this isn't another chain pushing mediocre shots through overworked machines. coaltown takes time. the kind of time that turns coffee from fuel into ritual. regulars know to pause between the first sip and the second, letting the flavors unfold like they're meant to. there's something honest about places that still roast their own beans, something that feels increasingly rare. the ceramic cups hold heat just right, steam curling up in lazy spirals. betws might be small, but coaltown proves good coffee doesn't need a big city address.
all coffee from coaltown coffee roastersbetws, uk
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