TEPANGUARE ANAEROBIC HONEY / HONDURAS

HONDURAS TEPANGUARE ANAEROBIC HONEY BOURBON

Honduras Tepangualle Anaerobic Honey Bourbon

Tracing La Paz's coffee production

La Paz, where the farm is located, is a major coffee producing region in Honduras, where coffee has been produced for a long time. However, the coffee from La Paz is collected as Marcala brand coffee, which has a higher name value as a producing region, and producers from La Paz transport their coffee to Marcala by cherry, taking two hours each way.
Now, as the market for specialty coffee has opened up to greater diversity, renewed attention has been focused on La Paz's soil and climate conditions, and the coffee produced there.

The Tepanguale Farm is one of these La Paz producer families, and the farm is located on the top of a mountain overlooking the new international airport that opened in 2019. Dry winds from the Pacific Ocean and humid winds from the Atlantic Ocean collide on this mountain, creating a unique microclimate.

The inherited farm and the precious Bourbon grapes

The owner of the farm, Abel Mejia, inherited this farm from his grandparents. The precious Bourbon grapes he inherited along with the farm are old, but they have been carefully cultivated and bring out the exotic aftertaste that is unique to the variety. Thanks to Abel's diligence, the precious Bourbon grapes are picked with amazing uniformity and redness, and give off a clean, exotic aftertaste that is unique to the variety.
Mr. Mejia also processes coffee for neighboring farms that do not have wet mills. He has a strong relationship of trust with his neighbors, and thanks to his kindness and seriousness, all the cherries that are brought in are carefully processed and dried, and finished into clean green beans.

New Anaerobic Process

The personality of Abel Mejia and the quality of the coffee he produces have attracted many buyers from around the world, and this has motivated him to take on new challenges. In recent years, he has also taken on the challenge of anaerobic fermentation, which has been attracting worldwide attention, and has spent several years perfecting it.
Tepanguale's anaerobic fermentation process takes advantage of the uniformity and ripeness of the cherries after harvest, and ferments them anaerobically in sealed tanks for 24 hours while still in their raw state, then ferments them again in tanks for 48 hours after removing the pulp.The cherries are then removed from the tanks and dried on the patio for about three weeks to finish.

The bewitching flavor that cannot be reproduced with regular washed coffee or natural coffee is created using his own unique recipe.

Origin: Honduras

Region: Tepanguare, La Paz

Variety:Bourbon

Producer:Finca Tepanguare/Abel Mejia

Altitude: 1,600m

Process:Anaerobic Honey

Taste:Floral,Raisins,Red Apple,Whiskey,Brown Sugar,Siroppy Mouthfeel,Clean

Country of Origin: Honduras

Production area: La Paz, Tepanguale

Variety: Bourbon

Producer: Tepangualre Farm / Abel Mejia

Elevation: 1,600m

Refining method: Anaerobic honey

Taste: Floral, raisin, red apple, whiskey, brown sugar, syrupy mouthfeel, clean

ROASTED:THE WORD COFFEE ROASTERS

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