La Antartida - Honduras

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A lot with a meticulous prolonged fermentation from the renowned Montecillos region: stone fruit acidity & a caramel sweetness. Production Data Produced by Juan SilvestreRegion - L a PazGrown at 1700 maslVarietal - MixedHarvest - December 2023Process - 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. Show more