Region: Las Flores, Santa Barbara
Elevation: 1500 – 1580 masl
Process: Dbl. Anaerobic Honey
Notes: Chocolate, floral, blackberry, peach, & winey
About: Javier Fernandez is one-half of the formidable Fernandez bros duo from Santa Barbara in Honduras. Javier dropped this new processing method in 2019; fermented in whole cherry for 96 hours, fermented again in pulp for 96 hours, and lastly dried as a honey. Ohh yes! This coffee placed 5th in the Project Origin Late Harvest Auction in 2019. A superrr creamy mouthfeel with stone fruit flavours. Is that dessert in your cup? YUM!