An anaerobic natural microlot coffee from Honduras providing big and boozy tropical fruit flavour with a mellow chocolatey body- highly recommended for Aeropress brewing. These coffee beans roasted by Outpost have been sourced from Juan Silvestre’s Finca La Antartida in the La Paz coffee region. Almost all of the people who live in the small rural mountain communities like Las Botijas are generational coffee farmers.

Honduras is now the biggest coffee producer in Central America having really embraced the emergence of the specialty coffee industry. All farmers big and small have specialty quality in mind- making use of its high altitudes to boost quality and capitalise on the export market.

Producing special lots like this certainly helps that reputation. After selective harvest, the coffee cherries were placed in barrels and sealed for a 48 hour anaerobic fermentation period. The drying period takes places on large sheets of braided plastic known as zaran, which allows air to circulate to prevent over-fermentation.