Dreamcatcher

After 2 years, Dreamcatcher is back! This year's release from Honduras is like cake in a cup. We are getting impressions of milk cake, pistachio ice cream, chocolate hazelnut sticks and honey. We find the coffee is approachable, yet it has lots of complexity within the flavours.

We have sourced Dreamcatcher from a new producer this year, Jeimy Aguilar. At just 19 years old she joined her family legacy of coffee farming. She began her journey in agriculture when her mother gifted her a small plot of land that was already planted with coffee. With the support of her partner, Jeimy has been expanding her coffee farm, reinvesting the income it generates to cultivate more land and improve its production.

Anaerobic Processing: Cherries are harvested at peak ripeness and undergo a 65-hour anaerobic fermentation in plastic bags before being depulped. Depulping is followed by 35 hours of dry anaerobic fermentation in plastic bags and tiled tanks. Beans are put to dry on raised African beds in a solar dryer covered with plastic for 25 to 30 days.