Honduras Comayagua, La Sampedrana: 19 Hour Anaerobic Natural, Medium Roast

This coffee is delicious!  Creamy & smooth, with tasting notes of candied papaya and milk stout.  Our third true medium roast, it is sure to please a wide variety of coffee lovers. We are finding this coffee to be very versatile, excellent on all the brewing methods we have tried.  we recommend as filter/drip, pour over, espresso, and french press! Notes on the origin &  unique processing (19 hour anaerobic natural)of this coffee from our importer, De La Finca Coffee Importers: 19 Hour Double Natural Anaerobic Fermentation ProcessThe coffee cherries at our La Esmeralda Coffee Farm are picked when optimally ripe and uniform in color. The coffee cherries are then placed in barrels for 19 hours to ferment without light or air (anaerobic). These conditions allow the inner coffee seed (coffee bean) to benefit from the natural breakdown and sweetness of the fermentation process of the outer coffee cherry. After 19 hours have passed, the cherries are removed and dried on patios first