Yamabiko Coffee Roasters
Sutton

Dreamcatcher

The coffee cherries are harvested at peak ripeness and undergo a 65-hour anaerobic fermentation in plastic bags before being depulped. This is followed by 35 hours of dry anaerobic fermentation in plastic bags and tiled tanks. The beans are then dried on raised African beds in a solar dryer covered with plastic for 25 to 30 days. Once dried, they are stored in sealed plastic bags until milling.
The coffee cherries are harvested at peak ripeness and undergo a 65-hour anaerobic fermentation in plastic bags before being depulped. This is followed by 35 hours of dry anaerobic fermentation in plastic bags and tiled tanks. The beans are then dried on raised African beds in a solar dryer covered with plastic for 25 to 30 days. Once dried, they are stored in sealed plastic bags until milling.

Coffee origin

Country
Honduras
Region
San Juanillo, Intibuca
Variety
typica
Altitude
1750 - 1800 m
Farm
El Guayabo
Producer
Jeimy Aguilar
Roast level
Light
Process
anaerobic washed

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