Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g Grind:Pourover Our driver had some Rwandan

Our driver had some Rwandan hip hop blaring from the tinny car speaker as we sailed over potholes and dodged the unfazed goats that would wander onto the road

a truly unique coffee

Process: Anaerobic Natural 48hr

Felipe submitted his Chiroso into COE to showcase it to other coffee professionals

and the high glucose content of Pink Bourbon gives it a silky mouthfeel

Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g Grind:Pourover Our driver had some RwandanRegion: Las Flores, Santa Barbara Elevation: 1500 1580 masl Variety: Catuai Process: Dbl. Anaerobic Honey Notes: Chocolate, floral, blackberry, peach, & winey About: Javier Fernandez is one half of the formidable Fernandez bros duo from Santa Barbara in Honduras. Javier dropped this new processing method in 2019; fermented in whole cherry for 96 hours, fermented again in pulp for 96 hours, and lastly dried as a honey. Ohh yes! This coffee placed 5th