Honduras Nahun Fernandez
Reviews.
Peach, apricot, & honey
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 | Honey |
| Producer | Nahun 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 all the way back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, close to the shores of the stunning Lake Yojoa. Over a decade later, that group of producers has grown, and our relationships have deepened. Nahun was one of the first producers we ever started working with. Back then, he grew traditional varieties, and only processed coffees used the washed method. Today, he is a processing master and has become a leader in his community by sharing all the techniques he has learnt. Because of Nahun’s dedication to both quality and his community, the quality of the coffee produced in the Las Flores community has been steadily improving.
In addition to lifting up his community, Nahun continues to improve the quality of his own coffee and has now placed in the Honduras Cup of Excellence competition three times, each with a version of his Parainema. His honey process was the first, earning him 13th place in 2018. We were huge fans of Nahun’s Honey Parainema long before his success at COE and continue to be to this day. This year’s harvest is as good as ever, with notes of juicy peach and apricot.
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 Nahun 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.
