La Antartida - Honduras

A lot with a meticulous prolonged fermentation from the renowned Montecillos region: stone fruit acidity & a caramel sweetness.

• Production Data

  Produced by Juan Silvestre
  Region - La Paz
  Grown at 1700 masl
  Varietal - Mixed
  Harvest - December 2023
  Process - Anaerobic Natural

• Anaerobic Natural

  Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.
  
  They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.
  
  Once the specific fermentation has been reached the coffee follows a natural process procedure, the increased control over fermentation leads to a bright clean cup profile.