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Honduras Alma Pineda Anaerobic

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Honduras Alma Pineda Anaerobic

$24.75
|12 oz.
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.
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Ground
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    About the Roaster
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    Location
    Chicago, IL
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    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
    • Washed icon
      Process
      Washed
    • Alma Pineda icon
      Producer
      Alma Pineda
    • 1,650 - 1,650 icon
      Elevation
      1,650 - 1,650
    • Paraneima icon
      Variety
      Paraneima
    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.