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Honduras Alma Pineda Anaerobic
This isn't your typical coffee from Honduras! An anaerobic processing method gives this coffee a funky acidity that reminds us of a Tiki cocktail.
$24.75
|12 oz.Quantity
More
Grind
Whole
Ground
Unavailable
About the Roaster
Location
Chicago, IL
Fun Fact
Self-restored by Metric’s co-founders, this roaster’s 1960s German Probat is a focal point of its Chicago cafe.
Details
Honduras Alma Pineda Anaerobic
ProcessWashed
ProducerAlma Pineda
Elevation1,650 - 1,650
VarietyParaneima
Roaster’s Notes
Anaerobic describes an absence of oxygen. In anaerobic processing, oxygen is removed during the fermentation stage. This process can happen before the coffee cherry is pulped or after, where the bean is encased in a layer of mucilage. In Alma’s case, the whole cherries were submerged in plastic bags under cold water to slow down the fermentation process for a period of 48 hours.