Honduras - Carlos Mejia - Anaerobic Natural

This lot comes from Carlos Mejía, who grows coffee at Finca La Valentina in the renowned coffee-producing region of La Paz, Honduras.

Carlos harvests only fully ripe cherries before applying a carefully controlled three-day anaerobic fermentation, followed by 12–15 days of sun drying. The result is a coffee that enhances the natural sweetness and fruit character of the Catuai variety while maintaining clarity. This coffee is sweet and approachable, with notes of brown sugar, cranberry and cherry.

Produced by Carlos Mejía in the La Paz region of Honduras, this Catuai lot showcases the distinct profile of an anaerobic natural process. By fermenting the coffee cherries in an oxygen-deprived environment, producers can influence the final cup profile, often resulting in heightened sweetness and complex acidity. While anaerobic processing is a modern technique, it remains a fascinating evolution in coffee production, frequently yielding vibrant, fruit-forward characteristics.

Roasted by Pallet Coffee Roasters, this specific offering highlights notes of brown sugar, cranberry, and cherry. These flavors sit comfortably within the sweet and tart segments of the flavor wheel, reflecting the unique synergy between the Catuai varietal and the controlled fermentation environment. As with many anaerobic natural coffees, the cup emphasizes a balance between deep, caramelized sugars and bright, berry-like fruit tones, providing a compelling look at how processing choices can shape the sensory experience of a single-origin coffee.