Honduras - Katia Duke
Producer: Katia Duke, San Isidro Farm, Honduras
Process: Microorganism Fermentation Washed
Flavors: Plum, Cherry, Honey, Black Tea
Roast Level: Medium
This unique and nuanced Honduras lot comes to us from Katia Duke at San Isidro Farm. It’s a Catuai varietal that underwent Microorganism Fermentation Washed processing. This process begins with taking the leftover liquid from a batch of anaerobically fermented coffee (called mossto) which is full of different yeasts and microbial cultures. The freshly harvested cherries are depulped and fermented in ceramic lined tanks for 18-24hrs with the mossto added to fuel the fermentation. The coffee is then washed with fresh spring water to remove the remaining mucilage.
In the cup, we get flavors of plum, cherry, honey, and black tea with a soft acidity in the finish. Ideal for pour over, Chemex, and espresso.
Producer: Katia Duke, San Isidro Farm, Honduras
Process: Microorganism Fermentation Washed
Flavors: Plum, Cherry, Honey, Black Tea
Roast Level: Medium
This unique and nuanced Honduras lot comes to us from Katia Duke at San Isidro Farm. It’s a Catuai varietal that underwent Microorganism Fermentation Washed processing. This process begins with taking the leftover liquid from a batch of anaerobically fermented coffee (called mossto) which is full of different yeasts and microbial cultures. The freshly harvested cherries are depulped and fermented in ceramic lined tanks for 18-24hrs with the mossto added to fuel the fermentation. The coffee is then washed with fresh spring water to remove the remaining mucilage.
In the cup, we get flavors of plum, cherry, honey, and black tea with a soft acidity in the finish. Ideal for pour over, Chemex, and espresso.
Producer: Katia Duke, San Isidro Farm, Honduras
Process: Microorganism Fermentation Washed
Flavors: Plum, Cherry, Honey, Black Tea
Roast Level: Medium
This unique and nuanced Honduras lot comes to us from Katia Duke at San Isidro Farm. It’s a Catuai varietal that underwent Microorganism Fermentation Washed processing. This process begins with taking the leftover liquid from a batch of anaerobically fermented coffee (called mossto) which is full of different yeasts and microbial cultures. The freshly harvested cherries are depulped and fermented in ceramic lined tanks for 18-24hrs with the mossto added to fuel the fermentation. The coffee is then washed with fresh spring water to remove the remaining mucilage.
In the cup, we get flavors of plum, cherry, honey, and black tea with a soft acidity in the finish. Ideal for pour over, Chemex, and espresso.
