Flying Kiwi - Honduras

We’re oh so chuffed to be presenting an absolute ripper of a (semi) washed coffee, from award winning producers, Marysabel Caballero & Moises Herrera - consistent top finishers and previous winners of the Honduran COE, 

These lucky wee beans went through a few anaerobic fermentations. First, as whole cherries,  second, after some depulping, they received  a further 16 hour ‘dry anaerobic fermentation’. Following this,  all the beans were washed, then dried in mechanical driers for 70 hours (a relatively slow mechanical drying). 

These multiple stages of fermentation and drying, leave us with a super complex coffee, crisp, bursting with juicy kiwi fruit notes. It's an absolute gem and we hope you enjoy it.