Honduras Anaerobic Natural - Nelin Guzman
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Available in 8oz bags
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This coffee comes from producer Nelin Yovani Guzmán Muñoz in the Santa Bárbara region of Honduras. It's a Parainema variety that was fermented in whole cherry for 72 hours before being carefully dried on raised beds.
Anaerobic coffees sometimes develop intense fermented flavors, but this one is different. The process adds complexity without overpowering the coffee itself, resulting in a cup that's bright, juicy, and remarkably clean.
What it tastes like:
This roast is packed with tropical fruit and layered sweetness. I get notes of pineapple, cherry, caramel, and green apple, with subtle hints of sage and baking spice in the finish. It's vibrant and expressive while remaining balanced enough to enjoy every day.
As the coffee cools, the fruit becomes sweeter and more defined, making each sip a little more interesting than the last.
How I roasted it:
I roasted this coffee to preserve its natural fruit character while developing enough sweetness to create balance. The goal wasn't to make the anaerobic process the star of the show—it was to let the coffee's quality and the producer's work shine through.
The result is a clean, light roast with bright acidity, plenty of sweetness, and a smooth finish.
How I like to brew it:
This coffee really shines as a pour-over (V60, Kalita, or Origami), where its tropical fruit and layered sweetness are most pronounced. It's also excellent in an AeroPress or drip brewer, producing a sweet, juicy cup that's approachable while still feeling a little special.
The Details
Origin: Santa Bárbara, Honduras
Producer: Nelin Yovani Guzmán Muñoz
Farm: Los Zorzales
Variety: Parainema
Process: 72-Hour Anaerobic Natural
Elevation: Approximately 1,500–1,700 meters
Roast Level: Light
This is a limited seasonal coffee that showcases just how elegant an anaerobic natural can be. If you've been curious about experimental processing but don't enjoy overly funky coffees, this is an excellent place to start. It's expressive, balanced, and one of the most enjoyable fruit-forward coffees I've roasted.
