Notes from the curator

Dedication to processing is the hallmark of coffees from Honduras's Proyecto Cabañas, where Ermelinda and other smallholder producers contribute coffee. Ermelinda's coffee is anaerobically processed. First rested as cherry in tanks for 72 hours, it is then mechanically washed with a machine that scrapes off the sugary mucilage covering the seed. This process highlights her coffee's wine-like flavors and tangy fruit notes.