Honduras Javier Fernandez 96/96

Produced on his farm, Los Tanques, named after the concrete water tanks overlooking Lake Yojoa, this coffee is an experimental process developed by Javier Fernandez and we were given the opportunity to purchase all of the 96/96 he produced this year. Coffee is picked at peak ripeness and anaerobically fermented in cherry for 96 hours, followed by a depulping and another 96 hour round of fermentation. The coffee is then dried with the mucilage still attached, making this a "double anerobically fermented honey processed coffee". Although coffees with this much processing can sometimes be overly funky, we found this cup to be extremely balanced with a mild cherry-like acidity, deep plum sweetness, and soft body.

Region : Las Flores, Santa Barbara

Process : Double Anaerobic 96/96 Honey

Variety : Bourbon

Elevation: 1,480 masl

Notes : Plum, Apple Pie, Cherry