Honduras | Nahun Fernandez | Pacas & Catuai | Natural

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Funky
  20

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 the stunning Lake Yojoa . More than a decade later, that group of producers has grown in number, and our relationships have deepened. Nah un was one of the first producers we ever started working with. Back then, he grew traditional varieties, and only processed coffees used 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 processing master and has become a leader in his community by sharing all the techniques he has learnt. Because of Nah un ’s dedication to both quality and his community , the quality of the coffee produced in the Las Flores community has been steadily improv ing . When we first started working with Nah un , 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. processed coffees weren’t a thing in Las Flores. In 2016 the Fernandez family and Proud Mary conducted a little experiment to see what would happen. The result was delicious! What started with a single bag of natural ly processed coffee has, over the years, revolutionized coffee production in and around Las Flores. Nah un ’s blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of N atural Pacas and CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. has become a mainstay on the menu for us, and this year’s lot is some of the best we’ve tasted.