HONDURAS | Javier Fernandez | Parainema | Dbl. Anaerobic Honey 96/96hr
This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair.
Javier dropped this new processing method in 2019. First, he ferments the whole cherries for 96 hours, then he pulps and ferments them again for another 96 hours. Last, he dries them with the mucilage still attached via the honey method. Ohh yes! This coffee placed 5th in the Project Origin Late Harvest Auction in 2019. It makes a sweet, syrupy, and satisfying brew.
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HONDURAS | Javier Fernandez | Parainema | Dbl. Anaerobic Honey 96/96hr
HONDURAS | Javier Fernandez | Parainema | Dbl. Anaerobic Honey 96/96hr
This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair.
Javier dropped this new processing method in 2019. First, he ferments the whole cherries for 96 hours, then he pulps and ferments them again for another 96 hours. Last, he dries them with the mucilage still attached via the honey method. Ohh yes! This coffee placed 5th in the Project Origin Late Harvest Auction in 2019. It makes a sweet, syrupy, and satisfying brew.
Original: $18.00
-65%$18.00
$6.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair.
Javier dropped this new processing method in 2019. First, he ferments the whole cherries for 96 hours, then he pulps and ferments them again for another 96 hours. Last, he dries them with the mucilage still attached via the honey method. Ohh yes! This coffee placed 5th in the Project Origin Late Harvest Auction in 2019. It makes a sweet, syrupy, and satisfying brew.
