Origin: Finca Oropendula, Montecillos - Honduras
Altitude: 1500
Varietal: Catuai, Bourbon & Lempira
Process: Anaerobic Honey
Fermentation: 36 hours
Drying Time: 17 days
Tasting Notes: Milk Chocolate, Kiwi & Marmalade

Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. This small 6 manzana farm (4Ha) is planted with Lempira, Catuai & Bourbon.

Igork who now runs the farm from his grandfather has been experimenting for the past few years with new processing methods as well as opening a small roastery and cafe in the local town of Santiago de Puringla to promote and sell their coffee.

This honey anaerobic coffee from Igork he has been working on for the past three years to develop the consistency and profile.

The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.

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