Honduran Guzman
This is a pleasant easy drinking coffee with flavors of chocolate, strawberry, and soft Honeycrisp apple acidity.
Chocolate, Honeycrisp Apple, Strawberry
Every afternoon the coffee cherries are de-pulped at the farm's wet mill. The parchment is put into fermentation tanks, where it is dry fermented for 15-20 hours. After fermentation, the parchment is rinsed three times. The vain parchment, or unwanted parchment, floats to the surface and is removed. Next the parchment goes into the parabolic solar dryer for around 10 days, and during which time it is sorted by hand to remove defective beans. Alejandro Guzman's techniques and attention to detail have won his coffee several awards, including the prestigious Cup of Excellence.
Specifications
- Country: Honduras
- Farm: Guzman
- Farmer: Alejandro Guzman
- Harvest season: December to May
- M.A.S.L.: 1500
- Process: Washed
- Region: Santa Barbara
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Flavors
This is a pleasant easy drinking coffee with flavors of chocolate, strawberry, and soft Honeycrisp apple acidity.
Chocolate, Honeycrisp Apple, Strawberry
Every afternoon the coffee cherries are de-pulped at the farm's wet mill. The parchment is put into fermentation tanks, where it is dry fermented for 15-20 hours. After fermentation, the parchment is rinsed three times. The vain parchment, or unwanted parchment, floats to the surface and is removed. Next the parchment goes into the parabolic solar dryer for around 10 days, and during which time it is sorted by hand to remove defective beans. Alejandro Guzman's techniques and attention to detail have won his coffee several awards, including the prestigious Cup of Excellence.
Sourcing and Processing Information
This is a pleasant easy drinking coffee with flavors of chocolate, strawberry, and soft Honeycrisp apple acidity.
Chocolate, Honeycrisp Apple, Strawberry
Every afternoon the coffee cherries are de-pulped at the farm's wet mill. The parchment is put into fermentation tanks, where it is dry fermented for 15-20 hours. After fermentation, the parchment is rinsed three times. The vain parchment, or unwanted parchment, floats to the surface and is removed. Next the parchment goes into the parabolic solar dryer for around 10 days, and during which time it is sorted by hand to remove defective beans. Alejandro Guzman's techniques and attention to detail have won his coffee several awards, including the prestigious Cup of Excellence.
