Honduras Finca El Puente • Anaerobic Natural

We’re talking about the same botanical variety, Catuai, and the same processing method. The only difference is the fermentation method: this time, it’s 100% anaerobic fermentation, meaning it takes place in the complete absence of oxygen.
This coffee offers a rounder, more complex acidity, reminiscent of the fruity notes of pineapple. Its intense sweetness brings to mind dried fruit, like raisins, with a rich body and a persistent, sweet, syrupy aftertaste, enhanced by hints of honey.