Elevation: 1300-1900 MASL
Process: Anaerobic Natural
Cultivar: Parainema, Pacas, Catuai
Impact: Organically Grown and Fair Trade
While Honduras is traditionally known for fully washed coffees, CAFESMO has become a leader in large-scale natural and experimental processing methods, producing coffees with the level of care typically reserved for competition microlots. This lot is an anaerobically fermented natural, processed through a controlled whole-cherry fermentation in oxygen-limited tanks before being dried on raised beds. The process enhances fruit intensity, sweetness, and clarity in the cup.
The medium roast showcases notes of strawberry, vanilla sugar and cocoa while our espresso roast moves into a richer cup with notes of cherry cola, dark chocolate and raspberry fruit leather.
Elevation: 1300-1900 MASL
Process: Anaerobic Natural
Cultivar: Parainema, Pacas, Catuai
Impact: Organically Grown and Fair Trade
While Honduras is traditionally known for fully washed coffees, CAFESMO has become a leader in large-scale natural and experimental processing methods, producing coffees with the level of care typically reserved for competition microlots. This lot is an anaerobically fermented natural, processed through a controlled whole-cherry fermentation in oxygen-limited tanks before being dried on raised beds. The process enhances fruit intensity, sweetness, and clarity in the cup.
The medium roast showcases notes of strawberry, vanilla sugar and cocoa while our espresso roast moves into a richer cup with notes of cherry cola, dark chocolate and raspberry fruit leather.
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