HONDURAS | Javier Fernandez | Bourbon | Double Anaerobic Honey 96/96hrs

About This Coffee

This Honduran coffee is from producer Javier Fernandez (Don Andres) and is made from Bourbon variety cherries. It was processed as a Double Anaerobic Honey—fermented in whole cherry for 96 hours, then fermented in pulp for 96 hours, and dried as a honey. Tasting notes list peach, floral, cherry and lactic with a creamy mouthfeel and stone-fruit characteristics suitable for espresso and filter brewing.

Origin

Santa Barbara (Honduras)

Flavor Notes

Peach, Floral, Cherry, Lactic

Roast Level

—

Processing

Double Anaerobic Honey

Typology

Arabica

Bourbón

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Proud Mary Coffee

Nolan and Shari Hirte opened Proud Mary in Collingwood in 2009. A trip along the American west coast had shown him what specialty coffee could be and he returned to Melbourne determined to bring that approach to a country that was, at the time, an espresso nation. Nolan first attended Cup of Excellence in 2011; since then, Proud Mary staff have served on international juries for over a decade. Proud Mary became one of Melbourne's first roasters to champion filter coffee and single-origin brewing. The roastery categorizes its offerings along a Mild-to-Wild spectrum. Their Ghost Rider blend, a natural-processed combination of Brazilian and Ethiopian coffees, is award-winning. A second roasting operation now runs from Portland, Oregon, supplying American wholesale accounts and retail customers with locally roasted beans.

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