Roasteries / Andersen & Maillard / Sebastian Mejia - Finca Gonzalo - Parainema - Honey
Sebastian Mejia - Finca Gonzalo - Parainema - Honey
Andersen & MaillardLabel tasting notes
Tropical · Cola · Sour cherry
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
La Peña, Santa Bárbara
Altitude
1530 masl
About this coffee
Produced by Sebastian Mejía Mejía at the 2.8-hectare Finca Gonzalo in La Peña, Santa Bárbara, Honduras, roughly 50% shade-grown. Ripe cherries are fermented 36 hours in sealed bags, then pulped and dry-fermented a further 36 hours before drying 15-18 days in solar parabolic dryers. Source: andersenmaillard.dk.
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