Honduras | Nahun Fernandez | Parainema | Honey

Origin

• 🇭🇳 Honduras

Tasting notes

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 . Over a decade later, that group of producers has grown, 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 . In addition to lifting up his community, Nah un continues to improve the quality of his own coffee and has now placed in the Honduras Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. competition three times, each with a version of his Parainema . His 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. was the first, earning him 13 th place in 2018. We were huge fans of Nah un ’s Honey Parainema long before his success at COE and continue to be to this day. This year’s harvest is as good as ever, with notes of juicyAcidityThe 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. peach and a pricot.