Honduras · Anaerobic
Archive: Honduras Leonicio Castellon
Roasted by Verve Coffee Roasters
This anaerobically processed Catuai from Santa Bárbara features lively acidity, lasting sweetness, and a structured finish.
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Verve Coffee Roasters no longer has this coffee in stock. We keep it here for reference.
From the roaster
Produced by Leonicio Castellon in Santa Bárbara, this anaerobically processed Catuai benefits from high elevations and slow cherry maturation. Careful fermentation builds sweetness and complexity while preserving balance, creating a coffee defined by lively acidity, lasting sweetness, and a structured finish.
— Verve Coffee Roasters
Context
The Archive: Honduras Leonicio Castellon represents a focused collaboration between Verve Coffee Roasters and producer Leonicio Castellon. Sourced from the renowned Santa Bárbara region of Honduras, this lot features the Catuai varietal, a plant widely recognized for its adaptability and consistent yield. What distinguishes this specific offering is the use of an anaerobic process, a technique that involves fermenting coffee cherries in an oxygen-free environment. As detailed in our processing methods explainer, anaerobic fermentation can significantly alter the chemical composition of the bean, often resulting in heightened intensity and unique sensory profiles. When evaluating the complexities of such a distinct fermentation style, we recommend referencing the flavor wheel to better identify the nuanced characteristics that emerge from this controlled environment. This release offers a compelling look at how modern processing techniques can transform traditional varietals grown in the high-quality landscapes of Honduras.
In the Encyclopedia
Frequently asked questions
Where is Archive: Honduras Leonicio Castellon grown?
Archive: Honduras Leonicio Castellon, roasted by Verve Coffee Roasters, is sourced from Marcala, Honduras.
How is Archive: Honduras Leonicio Castellon processed?
Archive: Honduras Leonicio Castellon uses the Anaerobic process.
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