Adalila Argueta Santa Elena Honduras Kombucha-Honey
ADALILA ARGUETA sorts by hand on her 2-acre farm in Santa Elena Honduras this experimental komucha-fermented honey process coffee. After fermenting, she places the coffee on raised beds to dry in the sun with the mucilage still attached to the seeds. The processing strategy maintains the same clean crisp acidity as a washed coffee with an additional fruit forward aroma and flavor.
ROAST | LIGHT
VARIETY | Catuai, Typica CATUAI, TYPICA
PROCESS | KOMBUCHA-HONEY PROCESS
ELEVATION | 1,500 meters