honduras guinope

caramelized honey, lemony sweetness, complex florals region: guinope, el paraiso altitude:1200-2000 masl variety: lempira, ihcafe 90, and catuai process: anaerobic   About Anaerobic Process Anaerobic fermentation is a processing method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank.Coffees enter the anaerobic process in depulped cherries (honey). The beans are placed in air-sealed barrels or stainless steel tanks. After around 18-24 hours, the anaerobic process has started causing a breakdown in the mucilage and a buildup of CO2 pressure in the tank. This pressure forces the flavors of the juicy mucilage into the coffee parchment. The result is a very expressive flavor profile that oftentimes has notes of cinnamon, bubble gum or poached pear.Once carefully removed from the tank, the coffee is dried to ensuring a halting of the fermentation stage. This experimental process yields unexpected and complex flavors, while also giving the producer great