Honduras El Puente Extended Fermentation

This coffee comes from producer Ezri Moises Herrera Caballero, owner of El Puente farm in La Peidrona. It's an extended fermentation, meaning it went through an extra-long, extra-kick-ass fermentation stage before receiving its dry process diploma. Following that devilishly sexy step, the coffee spent weeks sun-bathing until the moisture content dropped to 10.5% (when a farm notes moisture content in decimal detail, it's a safe bet they're feeling cocky).

This cup is as fruit-forward as it is decadent. Strawberry is the bandleader, and hot damn is it sweet. Often, strawberry presents with acidity, which is lovely, but every now and again, you want an expression that's richer, more luxurious, like a velvety compote. And that's what this is. It recalls a strawberry drizzle that a fancy restaurant might toss onto a plate of flourless chocolate cake. Not to be outdone by the fruit, there's a cream vibe here mixed with a touch of hazelnut, the combination of which brings to mind candy store nougat. Finally, a layer of malt chocolate caps the cup, giving the whole some throwback heft.