Roasted November 02
This is a super special anaerobic fermentation natural process microlot which originates from the producers at SOLCAFE in Western Honduras. At this roast intensity, it delivers a full boded espresso which will even work under milk. As a filter coffee, the fermentation notes emerge into a gorgeous, silky and refined cup.
The plantations are located in the Opalaca mountain range, which is an extensive and narrow mountain region spanning 50km at heights of over 2300masl
- Grading: very high specialty (85+)
- Notes: Boozy whisky notes into nectarine, raspberry and orange with a nut and spice and spice finish.
- Body: moderate
- Acidity: stone fruit
- Roast: espresso/filter
- Drink: from day 7 (espresso), day 2 (filter)