Honduras Marcala Double Fermented

De La Finca’s 72 hour anaerobic fermentation was carefully developed to give their coffees juicy sweetness without introducing any harsh, vinegary flavors. The result is a sweet, clean cup that’s full-bodied with a creamy texture and big notes of raspberry, grape juice, strawberry and watermelon.

This coffee has A LOT going for it. It’s single varietal, yellow bourbon, it’s an anaerobic fermented natural and it’s organic and bird friendly to boot! A quick overview on the 72-hour fermentation process – after the cherries are harvested, then they’re put into burlap bags to ferment for 24 hours, then transferred to barrels where they are completely cut off from oxygen for 48 hours. This is the anaerobic portion of the fermentation. Afterwards, they are left to dry on raised African beds. The result is a cup that’s sweet and juicy without any of the harsh, vinegary flavors associated with less thoughtful anaerobic processes. This year’s harvest features big notes of raspberry, white grape, strawberry and cocoa powder. There’s also a fairly bright acidity coming from the fruity flavors as well. As you’d expect from a natural, it’s moderately balanced with huge body, creamy texture, and a fairly clean finish.