Honduras Finca El Puente Catuai Anaerobic Natural

this is a catuai variety coffee from finca el puente in honduras, processed using an anaerobic natural method, meaning the whole cherries ferment in a low-oxygen environment before drying. that process tends to push fruit-forward, ferment-influenced flavors with a heavier body than washed coffees. it is roasted by ditta artigianale piazza ferrucci. because anaerobic naturals carry a lot of inherent sweetness and complexity, brewing methods that preserve body and clarity, such as filter or espresso depending on roast level, will let the processing character come through without muddying it.