This man needs no introduction. Javier Fernandez and his brother Nahun have become synonymous with Proud Mary of the past decade. Every year they deliver a spread of delicious coffees from Finca Don Andres in the Santa Barbara region.

In 2016 Javier produced his first two bags of Parainema, especially for us! It's a complex variety known for its distinct melon character and its resistance to leaf rust, a fungal disease that impacts coffee producers as the climate changes. Back then, Javier processed his Parainema as a natural but this year he has given us three distinct preparations: anaerobic honey, double anaerobic honey, and a classic natural.

For the anaerobic honey, Javier pulps the coffee cherries and ferments them in an oxygen-deficient environment for 96 hours. After, he dries the coffee with the sticky mucilage still attached. This creates a slightly fruitier and more complex flavor profile than a traditional honey.