honduras coffee
by ditta artigianale specialty coffee roasters · milan, italy
this is honduras finca el puente catuai anaerobic natural, an anaerobic honduras from ditta artigianale specialty coffee roasters.
specific tasting notes weren't provided for this lot, but anaerobic natural processing on catuai typically produces a heavy body with pronounced fruit sweetness and fermented complexity. expect more intensity than a standard washed honduran coffee.
the coffee is grown at finca el puente in honduras using the catuai variety, then processed using an anaerobic natural method, meaning the whole cherries ferment in sealed, oxygen-limited tanks before being dried with the fruit intact.
no specific brew recommendation was supplied, but anaerobic naturals generally perform well as filter or french press, where the heavier body and fruit character have room to develop. a lower brew temperature, around 90 to 92 degrees celsius, can help keep the fermented notes balanced.
milan, italy
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