Honduras | Javier Fernandez | Parainema | Honey | Espresso | 250g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Sweet
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Region: Las Flores, Santa Barbara Elevation: 1500-1550 masl About: Proud Mary's connection to the Santa Barbara region of Honduras began all the way back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, close to the shores of Lake Yojoa. More than a decade later, that group of producers has grown in number, and our relationships have deepened. When we started working with Javier Fernandez in 2012, he only processed his 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. Fast forward a decade, and now Javier has become a leader in the region for experimentation and quality. The Parainema 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. suits the honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. as the extra sweetness tames its wild acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Parainema was developed by Instituto Hondureño del Café (IHCAFE) to be a high-quality disease-resistant variety. Grown at a high altitude in the misty microclimate around Lake Yojoa, Javier’s honey Parainema is sweet and interesting.