honduras coffee
Honduras Finca La Alondra Anaerobic process
by coffeestamp · st. louis, usa
you'll taste winey before milk chocolate. this is honduras finca la alondra anaerobic process, an anaerobic honduras from coffeestamp.
wineymilk chocolatedark chocolate
$18.5buy from coffeestamp
the bean
- origin
- honduras
- region
- lempira
- process
- anaerobic
- varietal
- caturra
- status
- in stock
finca la alondra is a caturra lot from the lempira region of honduras, processed using anaerobic fermentation, where cherries are sealed in oxygen-free tanks before drying. that extended fermentation drives the winey, fruit-forward character you get in the cup alongside milk chocolate and dark chocolate. coffeestamp roasts this one to highlight those fermentation-derived flavors, so it rewards brewing methods that preserve sweetness and body. a pour over at a slightly cooler temperature, around 90 to 92 degrees celsius, will keep the winey notes clean, while a french press or moka pot will lean into the chocolate depth.
common questions
What does Honduras Finca La Alondra Anaerobic process taste like?
this coffee tastes winey, with both milk chocolate and dark chocolate coming through. the anaerobic process is what pushes the winey, fermented-fruit quality into the cup.
How is Honduras Finca La Alondra Anaerobic process grown and processed?
it is a caturra varietal grown in the lempira region of honduras, processed using anaerobic fermentation, where coffee cherries are held in sealed, oxygen-free tanks during fermentation before drying.
How should I brew Honduras Finca La Alondra Anaerobic process?
a pour over will highlight the winey, cleaner fermentation notes, while a french press or moka pot will bring out the milk and dark chocolate body. keeping brew temperature slightly lower, around 90 to 92 degrees celsius, helps avoid over-extracting the fermented character.
about coffeestamp
the stamp of approval means something different on south jefferson avenue. coffeestamp earned those 372 google reviews the hard way, one cup at a time, with the kind of attention that makes you understand why people drive across st. louis for their beans. this isn't about trendy latte art or instagram walls. it's about coffee that tastes like someone actually cares what happens in your cup. walk in and you'll hear the familiar hiss of steam, smell grounds that were roasted with intention rather than efficiency. the regulars know what they're getting here, consistency that chain stores promise but rarely deliver. when a roaster maintains a 4.9-star rating across hundreds of reviews, they're doing something right. that something is simple: treating coffee like it matters, because to the people who keep coming back, it absolutely does.
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