Honduras | Single Origin

A single origin coffee reminiscent of red wine and chocolate with a lingering aftertaste of florals and grapefruit. 

Origin: Honduras
Subregion/Town: Santa Barbara
Producer: Andres Fernandez
Varietal: Parainema
Roast Level: Medium
Processing: Natural
Drying Method: Patio & Solar Dryer
Altitude: 1600 MASL

About the Producer:
Nahun Fernández is an exciting and award-winning producer whose family has farmed the same land for four generations. At the age of 15, Nuhan’s father gave each of his five sons a plot of land to cultivate on the family farm in the hopes they would carry his passion for coffee forward. Nuhan not only carried that passion; he enriched the family legacy through his mastery of post-harvest processing techniques to improve the quality and range of lots produced; knowledge and skills he also shared with the surrounding community. An innovative processor, Nuhan has placed in the Honduras Cup of Excellence competition three times.      
The land the Fernández family farm is named after their father. The dense cloud forests of the Santa Barbara Mountain often shroud Finca Don Andres in dense fog, where altitude combined with cool temperatures create a unique microclimate for growing. Cultivation is buoyed by meticulous care to preserve the environment and ensure employees are supported through training and individual focus.    

Cherries are depulped on the same afternoon after picking. Selected parchment is placed in tanks for a mild fermentation of 18 hours, then transferred to a parabolic solar dryer for around 18-22 days with a percentage of the mucilage intact. Defective or unripe beans are removed by hand during the drying cycle.