Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g Grind:Pourover One more corner and we

One more corner and we rolled up to the welcome party of Bumbogo

Benjamin has processed his Catuai via the natural method

and the high glucose content of Pink Bourbon gives it a silky mouthfeel

Felipe submitted his Chiroso into COE to showcase it to other coffee professionals

Honduras | Javier Fernandez | Catuai | Dbl. Anaerobic Honey | Filter | 200g Grind:Pourover One more corner and weRegion: Las Flores, Santa Barbara Elevation: 1500 1580 masl Variety: Catuai Process: Dbl. Anaerobic Honey Notes: Chocolate, floral, blackberry, peach, & winey About: Javier Fernandez is one half of the formidable Fernandez bros duo from Santa Barbara in Honduras. Javier dropped this new processing method in 2019; fermented in whole cherry for 96 hours, fermented again in pulp for 96 hours, and lastly dried as a honey. Ohh yes! This coffee placed 5th