Honey, red apple, blackberry, & syrupy
Espresso | Filter
Filter & Drip
15g per 250ml (1 cup)
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.
Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends.
Orders: placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.
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