Honduras Jocsan Mendoza Anaerobic Honey 35kg

TASTING NOTES: Mandarin, Brown Sugar, Dark Chocolate
PROCESS: Anaerobic Honey
VARIETALS: Red Catuai, Yellow Catuai, Catimor

Inheriting 2.1 hectares from his late father, Jocson's passion for producing quality specialty coffee has continued to grow since taking over the farm. He continues to adopt new and improved farm practices on his land, located in the Cabanas region of Honduras.

At 1650masl, Jocson's cherries are carefully harvested when perfectly ripe, and placed into bags for roughly 48 hours. Being in the bags without oxygen begins the anaerobic fermentation process. The cherries are then de-pulped and placed in tanks for a further 12 hours to dry ferment. Once 12 hours have passed, the parchment is then rinsed 4 times, laid out and rotated every 30 minutes for the duration of 18 days.

This very particular process carried out in this region has resulted in a tropical fruity aroma, a delicious sweet and lingering aftertaste with notes of Mandarin, Brown Sugar and Dark Chocolate.