Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g Grind:Pourover and the high glucose content

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

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

Process: Anaerobic Natural 48hr

Region: Planadas

Benjamin has processed his Catuai via the natural method

Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g Grind:Pourover and the high glucose contentRegion: 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