I had the pleasure of visiting coffee expert extraordinaire Johanna Wechlesberger of Vienna School of Coffee last Wednesday (1 July 2020) and she gave me a Honduran 90 hour anaerobic fermented coffee, which she was roasting right in front of me on the Ikawa (wish list) to try out. As I was rushing back home, Jo gave me 15 grammes. So, just after 3 hours I cupped (tasted) the coffee using a French Press as recommended by Jo – who am I to argue.
Tastes – easy on the stomach, hints of lemon acidity, molasses and caramel came through. Watch the video for the oral experience.
Here’s the video below, with a link from my Instagram page (as WordPress sadly is not allowing me to load videos)