honduras coffee
by fetch coffee roasters · portland, usa
you'll taste caramel before honey. this is rakpla's rescue roast - limited time, an anaerobic honduras from fetch coffee roasters.
it leads with caramel, honey, and honeycomb sweetness, layered with both milk and dark chocolate, and finished with baking spice and general spice notes. the anaerobic process amplifies that sweetness and gives the cup a rich, dessert-forward character.
the coffee is sourced from honduras and uses an anaerobic process, where the cherries ferment in a sealed, low-oxygen environment before drying. this method typically intensifies sweetness and develops more complex, fruit-forward or spiced flavors compared to a standard washed process.
anaerobic coffees like this one tend to shine with brew methods that allow their sweetness and spice to develop fully, such as a pour-over, french press, or espresso. dialing in a slightly lower brew temperature, around 90 to 93 degrees celsius, can help balance the richness without muddying the chocolate and spice notes.
you're on se bybee boulevard, where portland's eastside industrial character meets residential quiet. fetch coffee roasters operates from this stretch with the confidence of a place that's earned serious loyalty from its regulars. they roast their own beans here, which means the coffee you're drinking was probably transformed from green to brown somewhere very close to where you're sitting. the operation focuses on what matters: sourcing quality beans and roasting them well. no elaborate theater, just consistent execution that keeps people coming back week after week. when a neighborhood spot builds that kind of following in a city with portland's coffee standards, they're doing something right. this isn't about competing with the flashier spots downtown. fetch has carved out its own space by staying focused on the fundamentals and serving the community that surrounds them. walk in on a tuesday morning for their medium roast.
all coffee from fetch coffee roastersportland, usa
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