Honduras Javier Fernandez

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Comforting
  20
• Funky
  20

Blackberry, apple, & wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Parainema Processing NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Producer Javier Fernandez Region Las Flores, Santa Barbara Elevation 1500-1550 masl About this coffee: Proud Mary's connection to the Santa Barbara region of Honduras began back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, near the shores of the stunning Lake Yojoa. More than a decade later, that group has grown, and our relationships have deepened. Javier was one of the first producers we ever worked with. Back then, he grew traditional varieties and only processed coffees using the washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. method. Today, he is a master of processing and has become a leader in his community, sharing the techniques he has learnt. As a result, the quality of coffee produced in the Las Flores community has improved significantly. When we first started working with Javier, naturally processed coffees weren’t a thing in Las Flores. In 2016, the Fernandez family and Proud Mary conducted a small experiment to see what would happen—the result was delicious! What began with a single bag of naturally processed coffee has, over the years, revolutionised coffee production in and around Las Flores. This coffee is loud and vibrant, bursting with big fruit notes. About Proud Mary: Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be. We aim to provide an amazing and heart felt experience for everyone who visits our locations. Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine Brewing Recipe : Espresso Brewing ratio 1 : 2.5 Ground coffe