Farm: El Brujo
Region: Concepcion del Sur, Santa Barbara
Elevation: 1650 masl
Variety: Red Catuai
Process: Anaerobic Honey 72hr
Notes: Peach, strawberry, & creamy
About: Mr Benjamin Paz is as crazy and inquisitive as we are here at Proud Mary. While over in Honduras we tasted Benjamin’s Red Catuai fresh off the tree. BOOM! Super sweet and red fruit-driven (think apple and cherry). For 2019’s harvest we threw down a challenge and Benjamin laughed. This coffee has undergone a 72hr anaerobic (without oxygen) fermentation before being dried as a honey. This has amplified the coffees innate sweetness, brought out loads of red confectionary flavour, and a smile ear to ear.