This Honduran beauty from Sheep&Raven roastery will blow your mind! This Santa Barbara Bourbon lot has undergone a unique 96-hour honey fermentation, giving it intense notes of mango, plum and juicy melon. The result is a beautifully balanced cup with honey body, mild acidity and a long, sweet aftertaste. It is best enjoyed as a filter, where its complex flavours unfold to their full glory.
Javier Fernandez, owner of Finca Don Andres, is the man behind this coffee and grows specialty coffee with great precision and attention to quality. His farm is located at an altitude of 1600 metres above sea level, where the slow ripening of the coffee cherries ensures a rich flavour profile. Honduras is best known for its washed coffees, but Javier has experimented with alternative processing methods - and the result is absolutely fantastic!
The 96 Hour Honey method involves removing the husk, leaving some of the sweet pulpy layer on the beans, which then ferment for 4 days before slowly drying on African beds until optimum moisture is reached. This process intensifies the pleasant fruity notes, enhances the honey sweetness and gives the coffee a wonderfully velvety body. Each sip transports you to a tropical paradise full of sweet fruit and floral notes. If you love complex and sweet filters, this coffee will be your new favorite for all those special moments!
- Altitude: 1600 m above sea level.
- Finca Don Andres