Honduras | Nahun Fernandez | Pacas & Catuai | Anaerobic Natural | Filter | 200g Halloween This Geisha was processed using

This Geisha was processed using Wilford's own anaerobic slow dry (ASD) method

Stepless adjustment - Stepless adjustment knob to find the perfect grind setting for every brewing method

About: Joselyne Nisabwe

Producer: Miguel Angel Botina

Crafted with precision

Honduras | Nahun Fernandez | Pacas & Catuai | Anaerobic Natural | Filter | 200g Halloween This Geisha was processed usingRegion: Las Flores, Santa Barbara Elevation: 1500 1580 masl Variety: Pacas & Catuai Process: Anaerobic Natural Notes: Chocolate, grape, black cherry, & plum About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to innovating and placing in Cup of Excellence competitions. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an