The long awaited second experimental coffee has arrived.
Finca Liquidámbar produces stunning coffee (we have stocked previous lots and it NEVER disappoints).
So when we got word of a anaerobic experimental lot from these guys we of course jumped at the chance.
Located in Western Honduras close to the border with Guatemala in the department of Ocotepeque,
Finca Liquidámbar was set up by members of the Cocafelol cooperative were they experimented with compost and organic fertiliser development.
The farm has grown to 28 ha in recent years with new varietals planted for further experiments.
Approx. 15 ha remain untouched forrest as natural shade and for wildlife protection.
Their staff is precisely trained to pick cherries at best level of ripeness and to maintain an extra level of quality control.
After pulping, the beans are placed in a sealed barrel where fermentation takes place in an anaerob environment for approx.
15hours. This slows down the process and develops even more sweetness and distinct flavor notes without increasing the acidity.
Then the beans are washed and put to dry on African beds for 15-18 days.
Super Sweet • tropical fruits • Peach/Orange
Complex • balanced