Honduras, Bryan Adolfo, Natural Anaerobic

Exceptional coffee where the process doesn’t define the cup but lifts it. Bryan Adolfo Bautista Zelaya runs his coffee farm in Marcala, La Paz, in southwest Honduras, close to the border with El Salvador. The altitude is higher here than in the rest of the country and cherries ripen slower, aiding to the fame of the region. As the third of his generation, Bryan chose to specialise in naturally processed coffees. For the processing of this Catuaí, cherries were handpicked between 1400 and 1540 masl, sorted for ripeness right after and then fermented anaerobically for 96 hours in nylon tanks. After fermentation, cherries were dried on raised beds, on top of strong woven nylon tarps. Nylon is especially great for thermal management and uniform airflow during drying which creates a more precise control environment. Its usage is not uncommon, yet usually not specified because of a lack in knowhow. 

This coffee was sourced through our importing partner Algrano.

This Honduras selection from MOK Coffee highlights the work of producer Bryan Adolfo Bautista Zelaya in the Marcala, La Paz region. Grown at an elevation of 1400–1540 masl, this lot features the Catuaí varietal, a plant widely recognized for its adaptability and consistent performance across diverse microclimates.

The coffee undergoes a natural anaerobic process, a technique that involves fermenting whole cherries in an oxygen-deprived environment. While traditional natural processing often results in heavy, fruit-forward profiles, the addition of anaerobic fermentation can introduce unique complexities and intensified acidity. To better understand how these specific processing techniques influence the final cup, you can explore our processing methods explainer. As you evaluate the nuances of this particular harvest, we encourage you to reference the flavor wheel to help identify and articulate the distinct characteristics present in your brew.