Honduras Anaerobic

This Honduras coffee underwent a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it it dries. It was also sundried, so it's categorized as an Anaerobic Natural. 

Farmers can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is left for too long, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.? Somewhere around four full days is usually about right. When done well, the process bring out notes of spice in addition to extra fruit and sweetness.

This coffee was grown by Ernelio Ortiz who owns Finca El Pedrero in Southern Honduras.  By drying it under the sun and then nailing it on the anaerobic timing, the resulting coffee has sweet notes of berries, zingy acidity like a hard cider, some cake notes, milk chocolate, and sweet vanilla bean.

Honduras Anaerobic Natural Process: Wildberry, Vanilla Cake, Cherry candy, Milk Chocolate