Honduras Finca El Puente • Anaerobic Natural

Parliamo della stessa varietà botanica, il Catuai, e dello stesso processo di lavorazione. L'unica differenza sta nel metodo di fermentazione: questa volta, si tratta di una fermentazione 100% anaerobica, ossia in totale assenza di ossigeno. Questo caffè ci offre un'acidità più rotonda e complessa, che richiama le note fruttate dell'ananas. La dolcezza è intensa e ricorda la frutta secca, simile all'uva passa, con un corpo ricco e un retrogusto sciropposo, persistente e dolce, arricchito da sfumature di miele.

Produced by Finca El Puente in Honduras, this Catuai lot showcases the distinct profile of an anaerobic natural process. While traditional natural-processed coffees often exhibit heavy fruit characteristics, the anaerobic fermentation technique can introduce unique complexities and intensified sweetness. Roasted by Ditta Artigianale, this selection highlights notes of pineapple, dried fruit, raisins, and honey.

Honduras has become a significant origin for specialty coffee, particularly within regions like Marcala, where producers frequently experiment with processing methods to elevate the inherent qualities of their harvest. When evaluating the nuances of such a specific profile, it is helpful to reference the flavor wheel to better identify the interplay between the bright acidity of the pineapple and the deeper, sugar-forward tones of honey and dried fruit. This coffee serves as a compelling example of how careful post-harvest handling can transform the classic Catuai varietal into a vibrant and multifaceted cup.