This is an example of an anaerobic we truly enjoy – not overfermented, no vinegary or rotten vibes. Just high pulpy intensity and sweetness with loads of juicy, berry-like notes.
Out of stock
€12.50
Like with most of fermented coffees, we advise caution particularly around first crack and later on. If too much energy is applied, the roast might come out of control, accelerate significantly, making it tricky to hit your desired end temperature and color.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Santa Teresa, OCOTEPEQUE
ALTITUDE (MASL): 1250 - 1280masl
VARIETIES: Obata, Lempira and Icatú
PROCCESING METHOD: Washed, natural, honey, anaerobic
Jaime got into coffee early in life and worked at the farm with his father who passed away when Jaime was only 18.
The following harvest season, the coffee crop was nearly decimated by rust, necessitating early mornings and desperate efforts to salvage what he could.
Thoughts of fleeing to the United States for a better life crossed his mind, but the commitment to his mother and financial constraints kept him rooted in his hometown of Santa Teresa.
88 Graines idea is grounded on establishing a collaborative coffee sourcing model between coffee producers and roasters.
Realization: 
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