Bestseller
Javier Fernandez | Honduras
Variety: Bourbon
Processing: washed anaerobic
Q Score: 87
Processing: washed anaerobic
Q Score: 87
74,00 zł
The eagle has landed! Fresh Hondurans finally in their place, that is, the oven which turns green into brown. We are working with the Fernandez family for the third season. This time a fruity-floral flight from Javier. Anaerobic processing in this case put on the coffee tuxedo and varnish, no wild, foul stories. Everything we love about Santa Barbara is right here.
| Weight | N/A |
|---|---|
| Processing | washed anaerobic |
| Variety | Bourbon |
| Q score | 87 |
| Country | Honduras |
| Type | Arabica |
Heretical opinions
Peter: “If you’re looking for the most objective opinion here, you couldn’t have come at a worse time! Santa Barbara in its full glory. Fruits in red, flowers in multicolor. Clean as in the Tokyo subway, complex as in indeterminate integrals. And then there’s the elegance, like a party at Beau Brummell’s.”
Ola: “I haven’t had such a floral coffee in a long time! Longing for good, washed Ethiopia, I sip this Honduran and live better.”
More geeky stuff
crop location: 1600 m above sea level.
harvest: june 2023
importer: 88 Graines
PRODUCER
Javier is the son of Don Andres, a producer whose coffees we have already featured in brown jars. His farm is just around the corner, and with the terrace of the washing station offers such an extraordinary view of the valley and Lake Yojoa that if Bill Gates had visited the place, this very landshape would have been known worldwide from the windows desktop. The Fernandez family (and because there’s a second son, Nahun!) isn’t afraid to have fun with processing and, through bold experimentation, year after year delivers some of the best flights in all of Santa Barbara. This is an opinion, not a fact. But also a fact!
TREATMENT
With a classic washed, Javier would put the fresh cherries in a depulper, ferment a while in an open tank, wash and dry. In the case of this microlot, after peeling, the grains spent 96 hours in a barrel without air. After this fermentation, they were spread on tables and dried. If you associate the word “anaerobic” with ferment, funk and the intensity of a little too ripe fruit, you will be surprised. In the case of this flight, the method “cleaned” the coffee even more, highlighting notes of flowers and fresh fruit.
AND WE SMOKE IT LIKE THIS
If you have any questions about our coffees, roasting, or brewing – roll like smoke! Write boldly email, on Facebook or instagram.