Honduras El Cerro [ Anaerobic Natural Funky ]

Origin: Honduras
Region: Ocotepeque
Farm: El Cerro
Varietal: Icatu
Process: Anaerobic Natural Funky
Elevation: 1300 masl
Roast Level: Light
Tasting Notes: Red Grape, Rum, Cacao Nibs

About the coffee
During harvest at El Cerro, coffee cherries are carefully handpicked then delivered to the CAFESMO wet mill. Here, the cherries are washed and sorted in tanks of water, removing floaters and low-quality cherries. The coffee is then placed in barrels to aerobically ferment for 32 hours. The barrels are later sealed, and the coffee anaerobically ferments for another 40 hours. Post-fermentation, the coffee is dried on raised beds until the ideal moisture content is reached.

Brewing Guide
Equipment : V60
Dosing : 16g
Yield : Blooming 30g for 30sec , total yield of 240g
Brewing Ratio: 1:15
Brewing Time: 2mins30sec
Water Temperature : 91 degrees