Honduras Nelin Guzman Anaerobic Natural

This lot is the result of Nelin’s first year producing natural processed coffee; dynamic sweetness, complexity, and a round, chocolatey finish. On the first sip, you are hit with bright mixed berries with the depth of a juicy red wine. This evolves to highlight citrus, red fruits, and tropical flavors with the concentrated candy-like pop of Skittles candy. The finish is high percentage dark chocolate, bringing balance to the cup.

We started working with Nelin Guzman in 2018, and in 2020, he became part of our Best Friends Club’s program. The BFC aims to support producers through the highs and lows of the coffee market, with Cat & Cloud promising to be present, consistent, and transparent through every step of the process. Through the program we are able to provide additional financial support by directly sending funds for every bag of coffee we sell. Most of the money Nelin earns goes directly to his children’s education and increasing their coffee quality. This year, their goal is to produce enough coffee to be able to experiment with a different process of coffee, and we are stoked to watch them grow.

Nelin Guzman's anaerobic natural-processed microlot showcases the experimental potential of anaerobic fermentation applied to Honduras coffee. This processing method—where cherries ferment in sealed, oxygen-free conditions—intensifies enzymatic activity and typically yields bold, wine-forward profiles. The resulting cup reflects this approach: layered red wine and mixed berries notes intermingle with tropical character and bright citrus, anchored by dark chocolate and accented by candy-like sweetness. Cat & Cloud Coffee has developed a roast that brings these fermented complexities into focus. For those exploring how process innovation shapes flavor, this lot demonstrates why anaerobic naturals have gained attention among specialty roasters and curious drinkers alike.