"This is the first time we've bought a microlot from Roberto & Finca Liquidambar, and with notes of complex sweet honey, a smooth velvet mouthfeel and boozy undertones, it's safe to say we are already looking forward to next years coffee!"
Pablo, Coffee Roaster

Honduras Liquidambar Limited Release

SCA Rating: 87
"This is the first time we've bought a microlot from Roberto & Finca Liquidambar, and with notes of complex sweet honey, a smooth velvet mouthfeel and boozy undertones, it's safe to say we are already looking forward to next years coffee!"
Pablo, Coffee Roaster
Our latest Limited Edition coffee comes from Finca Liquidambar, located 1,550 meters above sea level and cultivated by producer Roberto Gonzales and his Carrillo family for more than a century.

Tasting Notes

Honeycomb, rum & caramelised nuts

From £8.95 per bag

Clear

Altitude

1,550m

Process

Anaerobic Fermentation

Variety

Bourbon & Catuai

Harvested

Jan-Mar

Our latest Limited Edition coffee comes from Finca Liquidambar, located 1,550 meters above sea level and cultivated by producer Roberto Gonzales and his Carrillo family for more than a century.

The climatic conditions, precipitation, temperature and intensity of the sun are the best for growing coffee on Roberto’s farm, so the plants are grown under total or partial exposure to the sun. Once harvested, Roberto processes his cherries using Anaerobic Fermentation, an innovative processing method where the cherries are placed in an airtight tank to isolate the oxygen and enhance the controlled fermentation for 25-30 hours. A chemical reaction occurs during this period where yeast, bacteria and other microorganisms combine to break down and decompose the coffee’s sugars, creating newly formed acids that give the coffee its complex flavours and aromas.

This process must be done very carefully paying attention to the cherry selection, cleaning, correct humidity and temperature inside and outside the barrels. Controlling the time is vital to the coffee so that it is not over-fermented, which can ruin the coffee.

Our latest Limited Edition coffee comes from Finca Liquidambar, located 1,550 meters above sea level and cultivated by producer Roberto Gonzales and his Carrillo family for more than a century.

The climatic conditions, precipitation, temperature and intensity of the sun are the best for growing coffee on Roberto’s farm, so the plants are grown under total or partial exposure to the sun. Once harvested, Roberto processes his cherries using Anaerobic Fermentation, an innovative processing method where the cherries are placed in an airtight tank to isolate the oxygen and enhance the controlled fermentation for 25-30 hours. A chemical reaction occurs during this period where yeast, bacteria and other microorganisms combine to break down and decompose the coffee’s sugars, creating newly formed acids that give the coffee its complex flavours and aromas.

This process must be done very carefully paying attention to the cherry selection, cleaning, correct humidity and temperature inside and outside the barrels. Controlling the time is vital to the coffee so that it is not over-fermented, which can ruin the coffee.

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