Drip Bag Coffee - Honduras San Vicente Noe Contreras Anaerobic Slow Dry
Tasting Notes: Ripe fruit, Tropical Fruit, Cocoa, Winey
Region: Santa Barbara
Producer: Noe Contreras, San Vicente
Growing Altitude: 1500-1900 MSAL
Processing: Anaerobic Slow Dry
Variety: IH90, Catuai
Roasting Level: Light
Packing: 10 packs per box
**Freshly roasted, drip bag coffee is Roasted-to-order and shipped within 1 week.
Remarks: There is not including the coffee cup for the purchase of any drip bag coffee.
Step 1: Tear along the dotted line
Step 2: Place hangers onto the cup
Step 3: Add 90-92C hot water and wait 20 seconds
Step 4: Slowly pour hot water until 200-220ml
Step 5: Remove drip bag and enjoy your coffee
Anaerobic Slow Dry,
ASD stands for Anaerobic Slow Dry, wherein the coffee is placed into fermentation tanks for 120 hours with the pulp, and then placed onto drying beds with a thick layer for a total time of five weeks.
An emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation.
Term of "Anaerobic"
‘Anaerobic’ is a term farmers used to describe a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and is thought to substantially alter the end flavor profile.