HONDURAS | Nahun Fernandez | Parainema | Anaerobic Natural

Quick Facts

About This Bean

<meta charset="utf-8"> <p class="p1"><meta charset="utf-8"><span class="TextRun SCXW8635576 BCX0" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SCXW8635576 BCX0">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 </span><span class="NormalTextRun SCXW8635576 BCX0">Yojoa</span><span class="NormalTextRun SCXW8635576 BCX0">. </span><span class="NormalTextRun SCXW8635576 BCX0">More than a decade later, that group of producers has grown in number, and our relationships have deepened.</span><span class="NormalTextRun SCXW8635576 BCX0"> </span><span class="NormalTextRun SCXW8635576 BCX0">Nahun</span><span class="NormalTextRun SCXW8635576 BCX0"> was one of the first producers we ever started working with. Back then, he grew traditional </span><span class="NormalTextRun SCXW8635576 BCX0">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 this, the quality of the coffee produced in the Las Flores community has improved. In addition to </span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW8635576 BCX0">lifting up</span><span class="NormalTextRun SCXW8635576 BCX0"> his community, </span><span class="NormalTextRun SCXW8635576 BCX0">Nahun</span><span class="NormalTextRun SCXW8635576 BCX0"> 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 </span><span class="NormalTextRun SpellingErrorV2Themed SCXW8635576 BCX0">Parainema</span><span class="NormalTextRun SCXW8635576 BCX0">.</span><span class="NormalTextRun SCXW8635576 BCX0"> </span><span class="NormalTextRun SCXW8635576 BCX0">His </span><span class="NormalTextRun SCXW8635576 BCX0">anaerobic </span><span class="NormalTextRun SCXW8635576 BCX0">natural process ranked 4</span></span><span class="TextRun SCXW8635576 BCX0" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span data-fontsize="10" class="NormalTextRun Superscript SCXW8635576 BCX0">th</span></span><span class="TextRun SCXW8635576 BCX0" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SCXW8635576 BCX0"> in 2022</span><span class="NormalTextRun SCXW8635576 BCX0"> (his highest position to date</span><span class="NormalTextRun SCXW8635576 BCX0">) and</span><span class="NormalTextRun SCXW8635576 BCX0"> was the only non-Geisha in the top seven places! This coffee blows the flavor roof completely off! </span></span><span data-ccp-props="{}" class="EOP SCXW8635576 BCX0"> </span></p> <div></div>