honduras coffee
by ditta artigianale via dello sprone specialty coffee · florence, italy
this is honduras finca el puente catuai anaerobic natural, an anaerobic honduras from ditta artigianale via dello sprone specialty coffee.
no specific tasting notes were provided for this coffee, but anaerobic natural processing typically produces pronounced fruit character, fuller body, and fermentation-driven sweetness. the catuai variety tends to add a clean, structured base to those process-driven qualities.
the coffee is grown at finca el puente in honduras using the catuai variety, then processed as an anaerobic natural, meaning the whole cherries ferment in a low-oxygen environment before being dried with the fruit still on.
this coffee is roasted by ditta artigianale via dello sprone as a specialty filter or espresso offering, though no specific brew recommendation was supplied. filter methods such as pour-over or french press work well with anaerobic naturals, as they allow the fruit and fermentation character to come through clearly.
florence, italy
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