Franklin Madrid-anerobic

This anaerobic washed coffee from Franklin Madrid's El Sauce farm in Honduras offers a complex cup shaped by careful processing and a unique microclimate. Handpicked cherries undergo extended wet and dry fermentation, are rinsed multiple times, then solar-dried for 15–18 days and hand-sorted to ensure only the highest quality beans. Notes of bramble, currant flower and lemon sorbet. The relationship: Matt (Langdons) met Franklin, a fourth generation farmer and his son Denilson, a 23 year old fifth generation farmer, on his first day in Honduras. Denilson had just graduated from agronomy university in Honduras, his father, Franklin recently gave him control of La Peña one of his farms. Franklin and his story: Franklin hails from a coffee-producing family, with a rich history dating back to his grandfather Constantino Madrid, who was the first person to plant coffee in El Sauce village. Today, Franklin and his siblings independently manage farms in this region, with El Sauce being a cherished favourite due to its ideal microclimate and strategic location. Franklin's dedication led to a COE win in 2008, and he recently introduced innovative coffee varieties like Pacamaras. The