Honduras | Javier Fernandez | Catuai | Anaerobic Washed | Filter | 200g
Region: Las Flores, Santa Barbara
Elevation: 1500 – 1580 masl
Variety: Catuai
Process: Anaerobic Washed
Notes: Floral, brown sugar, pear, & juicy
About: 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. This is his Red and Yellow Catuai pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people.
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Honduras | Javier Fernandez | Catuai | Anaerobic Washed | Filter | 200g
Region: Las Flores, Santa Barbara
Elevation: 1500 – 1580 masl
Variety: Catuai
Process: Anaerobic Washed
Notes: Floral, brown sugar, pear, & juicy
About: 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. This is his Red and Yellow Catuai pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people.
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Description
Region: Las Flores, Santa Barbara
Elevation: 1500 – 1580 masl
Variety: Catuai
Process: Anaerobic Washed
Notes: Floral, brown sugar, pear, & juicy
About: 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. This is his Red and Yellow Catuai pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people.
