Honduras, Bryan Adolfo, Natural Anaerobic

Highlights

“Natural anaerobic Catuaí from Marcala, fermented 96 hours in nylon tanks before raised-bed drying. Bryan Adolfo's third-generation focus on natural processing shows in the cup — expect ripe tropical fruit depth with a clean, controlled fermentation profile. The high-altitude Marcala terroir adds a brightness that keeps the natural sweetness from turning heavy.”