Honduras • Natural 72-Hour Anaroebic Fermentation

Tastes like: Red and Black Wine Gums

Single origin : San Andras, Honuras
Varietal: IHCAFE90
Process: Natural 72hr Ferment
Altitude: 1500 MASL

We're excited to introduce you to our first ever fermented coffee. Anaerobic fermentation gives the coffee deeply sweet, slightly boozy, big time gummy sweet vibes. To find out more about the fermentation process, read on...

About the producer:

Balbino Cortez Pérez is a passionate coffee producer who’s been honing his craft since inheriting his family's coffee farm. His unique approach includes a 72-hour anaerobic fermentation process that gives the coffee its distinct flavor profile. After the cherries are hand-harvested, they’re placed in sealed barrels to ferment, which enhances the sweetness and complexity of the beans.

The farm operates under shade, promoting biodiversity and ensuring high-quality coffee. After fermentation, the cherries are solar-dried for 20 to 29 days, carefully maintaining the right moisture content to preserve their flavor. 

Balbino cares a lot about the sustainability of his crop: the cultivation practices are aligned with the phenological stages of the coffee plants, involving various cultural activities throughout the year. These include tissue management, soil sampling to assess nutritional needs, and three rounds of weed control annually without the use of pesticides. Plant health is maintained through practices such as sucker removal, shade regulation, and the application of organic fertilisers made from coffee pulp and other nutrient-rich by-products. Harvesting is conducted by hand to ensure the selection of the finest cherries.

The water used during processing and for family consumption is sourced from a natural spring. The family is committed to environmental stewardship, planting trees annually for restoration purposes. Efforts are made to minimise water usage during processing, and plans are in place to acquire an eco-friendly wet mill to further reduce water consumption.