Honduras | Nahun Fernandez | Pacas & Catuai | Anaerobic Natural | Filter | 200g Halloween and their own reinvestment of

and their own reinvestment of profit

About: Joselyne Nisabwe

This lot was processed using a traditional natural method where whole cherries are sun-dried on patios

This Geisha was processed using Wilford's own anaerobic slow dry (ASD) method

Honduras | Nahun Fernandez | Pacas & Catuai | Anaerobic Natural | Filter | 200g Halloween and their own reinvestment ofRegion: Las Flores, Santa Barbara Elevation: 1500 1580 masl Variety: Pacas & Catuai Process: Anaerobic Natural Notes: Chocolate, grape, black cherry, & plum About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to innovating and placing in Cup of Excellence competitions. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an