Under the guidance of Proyecto Cabañas' Alex Ponce, this lot from Ermelinda Sorto is an anaerobic honey fermentation: a marriage of two methods of coffee processing with a rich, syrupy result. Rather than having their fruit removed right after harvest, coffee cherries are sealed in plastic barrels and deprived of oxygen for 48 hours to control fermentation. Then, the coffee is depulped and sun-dried on raised beds.
Ermelinda Sorto, Honduras
Ermelinda Sorto runs a three-hectare farm in La Paz, and we're in love with her coffee. Like an aperitivo without booze, it's wine-noted with flavors of pomegranate, Madagascar chocolate, and raspberry.
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