Danilo Sanches - Natural | Honduras
£18.00
Additional information
Rest guidance
About Swerl Coffee Roasters
Swerl began in Falkenberg in 2019, when Beatriz and Daniel converted a 1972 Mercedes bus into a coffee bar. Now a dedicated roastery, it works closely with producers to share seasonal coffees that express their origin. Careful sampling, roasting and quality control support its focus on traceability, consistency...
Roaster notes
Details:
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Origin: Honduras — Delicias, El Paraíso
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Producer: Danilo Sanchez (Finca Los Cedros)
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Varietal: Parainema
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Process: Anaerobic Natural
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Elevation: ~1,350–1,500 m above sea level
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Roast: Filter
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Bag Size: 250 g
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Tasting Notes: Ripe dark berries 🍇 • Candied lemon 🍋 • Slight boozy sweetness 🔥
Intro:
Swerl is excited to present Danilo Sanchez Natural, an expressive anaerobic natural coffee from Delicias, El Paraíso in Honduras. This lot highlights the juicy intensity and fruit‑driven sweetness that natural processing can unlock, delivering a vibrant and layered filter cup with both depth and energy.
The Producer:
This coffee comes from Danilo Sanchez, who farms Parainema at Finca Los Cedros in the mountainous El Paraíso region. Over many years Danilo has built his farm through dedication and deep knowledge of hillside coffee cultivation. His careful attention to harvesting at peak ripeness ensures rich sugar development — a key foundation for the expressive natural style of this lot.
The Process:
Danilo Sanchez Natural is prepared using an anaerobic natural process, where fully ripe cherries are sealed in low‑oxygen conditions to encourage intensified fruit development and aromatic complexity, before being dried whole. This extended contact between bean and fruit elevates sweetness and gives the cup its characteristic fruit saturation and juicy complexity.
The Cup:
In the cup, this coffee is rich and fruit forward. Expect ripe dark berries 🍇 and candied lemon 🍋 brightness up front, with an underlying tropical fruit 🌴 sweetness that carries through the mid‑palate. A slight boozy sweetness 🔥 adds a playful complexity and a lingering finish that keeps the profile engaging and dynamic.
Overall:
This is a compelling example of how anaerobic natural processing can amplify the innate richness of a coffee lot, especially when paired with a passionate producer and attentive harvest practices. With its fruit saturation, bright acids, and layered sweetness, this coffee rewards slow, thoughtful brewing and highlights the expressive potential of Honduran Parainema.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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