Honduras Javier Fernandez
Blackberry, apple, & winey
Ships within 1 week after roast date
100% specialty arabica coffee beans only
Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting
| Variety | Parainema |
| Processing | Natural |
| Producer | Javier Fernandez |
| Region | Las Flores, Santa Barbara |
| Elevation | 1500-1550 masl |
About this coffee:
Proud Mary's connection to the Santa Barbara region of Honduras began back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, near the shores of the stunning Lake Yojoa. More than a decade later, that group has grown, and our relationships have deepened.
Javier was one of the first producers we ever worked with. Back then, he grew traditional varieties and only processed coffees using the washed method. Today, he is a master of processing and has become a leader in his community, sharing the techniques he has learnt. As a result, the quality of coffee produced in the Las Flores community has improved significantly.
When we first started working with Javier, naturally processed coffees weren’t a thing in Las Flores. In 2016, the Fernandez family and Proud Mary conducted a small experiment to see what would happen—the result was delicious! What began with a single bag of naturally processed coffee has, over the years, revolutionised coffee production in and around Las Flores.
This coffee is loud and vibrant, bursting with big fruit notes.
About Proud Mary:
Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be.
We aim to provide an amazing and heart felt experience for everyone who visits our locations.
Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine
Brewing Recipe :
| Espresso | |
| Brewing ratio | 1 : 2.5 |
| Ground coffee | 20g |
| Espresso output | 50g |
| Brew time | 25-35 seconds |
| Filter | |
| Brewing ratio | 1 : 16 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How Honduras Javier Fernandez shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
