honduras coffee · cup of excellence
FRANKLIN MADRID-ANEROBIC WASHED-HONDURAS
by cult coffee roasters · edinburgh, uk
expect winey. this is franklin madrid-anerobic washed-honduras, a washed honduras from cult coffee roasters.
winey
the bean
- origin
- honduras
- process
- washed
- varietal
- bourbon, typica
- status
- in stock
franklin madrid is a cup of excellence lot from honduras, grown with bourbon and typica varieties and processed using an anaerobic washed method. the anaerobic fermentation stage before washing draws out a pronounced winey character, giving the cup a fermented fruit depth that sits on a cleaner washed foundation. because the flavors are expressive but structured, it responds well to brew methods that preserve clarity, such as pour over or filter. use a medium-fine grind, water around 93-94°c, and a steady pour to let the winey quality come through without muddiness.
common questions
What does FRANKLIN MADRID-ANEROBIC WASHED-HONDURAS taste like?
this coffee is described as winey, a character that comes from its anaerobic fermentation step before washing. expect a pronounced, fruit-forward depth with the cleaner finish typical of washed processing.
How is FRANKLIN MADRID-ANEROBIC WASHED-HONDURAS grown and processed?
it is grown in honduras using bourbon and typica varieties, and processed through an anaerobic washed method, meaning the coffee cherries undergo a sealed, oxygen-limited fermentation before the fruit is removed and the beans are washed and dried. it earned recognition as a cup of excellence lot.
How should I brew FRANKLIN MADRID-ANEROBIC WASHED-HONDURAS?
filter or pour over methods suit this coffee well, as they highlight the winey complexity without dulling the cleaner washed structure. aim for water around 93-94°c and a medium-fine grind to keep the cup balanced and expressive.
about cult coffee roasters
the steam hisses different at cult coffee roasters on buccleuch street. sharper somehow, more intentional. maybe it's because they actually care what happens between bean and cup, not just moving product through a queue. edinburgh has plenty of coffee shops that'll caffeinate you. fewer that'll make you slow down mid-sip and think "oh, right. this is what coffee can be." cult does that thing where the barista adjusts extraction time based on the morning's humidity. where beans get roasted in small batches because that's how you maintain control over flavor development. regulars don't just come for convenience. they come because someone here knows the difference between bright acidity and sour extraction. because the milk steaming sounds purposeful, not rushed. because 738 google reviewers gave this place 4.6 stars and most of them probably can't explain exactly why their tuesday morning tastes better here. it's the kind of place that makes chain coffee taste like brown water afterward.
all coffee from cult coffee roastersedinburgh, uk
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