‘The Madrid family is held in very high regard throughout Honduras as excellent coffee producers who promote community and commercial development in coffee growing regions. This experimental lot was achieved through an anaerobic fermentation process, in which the coffee was fermented for more than 48 hours in an oxygen-free environment before being thoroughly washed.
Brown sugar sweetness is accompanied by a lime-like citrus and notes of green apple in this experimental coffee from Santa Barbara, Honduras.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.