Get the Proud Mary Showcase delivered to your door + Save 10% OFF RRP!
July Showcase: Mild | Curious | Wild
1x 250G - Honduras | Armando Guzman Catimor Washed (Mild) $20
1x 250G - Honduras | Javier Fernandez Parainema Dbl. Anaerobic Honey (Curious) $23
1x 250G - Colombia | Finca Santuario Red Bourbon Anaerobic Natural (Wild) $35
Roast Style: Filter
Have you ever been into Aunty Peg's or Proud Mary Cafe and had a coffee from their curated Showcase and been like... "umm, so how do I get this stuff for home?"
Before this, it was practically impossible.
Be the first to try these mostly unreleased coffees.
Dispatched: 14th July 2022
------
MILD | CURIOUS | WILD - The Quintessential Experience
For Julys Showcase, we've selected three coffees that really dial into the categories that they represent. From an elevated Mild offering from Armando - showing us how good a washed Catimor can be (a real staff favourite), to a forward-thinking double-anaerobic honey Parainema from Javier that won 5th place in the Project Origin Auction, and finally a very wild Colombian anaerobic natural bourbon that shows huge fruit and expression! A showcase that provides an interesting look into where specialty coffee is currently at - and carefully roasted and QC'd by the best in the buiz.
Armando Guzman
You gotta love him! Armando 'Mandito' Guzman is a man of consistency and true flavour. He works his modest farm mostly by himself, and at the ripe age of 58, he isn't showing any signs of slowing down. Despite Honduras being hit by hurricane Eta and Iota at the beginning of the harvest, Armando and his mature Catimor trees weathered the storms. In fact, he had a healthy bumper crop, and his coffee scored the highest ever! We take Armando's entire harvest every year, so this coffee is a Proud Mary exclusive.
Javier Fernandez
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.
Camilo Merizalde
Camilo Merizalde started Finca Santuario in 2000 with the desire to produce coffee focused on quality over quantity. He learned early that the preservation of biological diversity on coffee farms is not only essential for long-term sustainability but also for producing the best tasting coffee. Supporting the ecosystem's health on his farm allows Camilo to grow the highest quality varieties which are often also the most difficult to grow. Camilo's model for producing coffee at Finca Santuario was so successful that he has now scaled it to farms in Costa Rica, Brazil, and Mexico under the banner of the Santuario Project. His Red Bourbon processed via the anaerobic natural method is very wild with notes of wild berries, tropical fruits, and dark chocolate.
