Tasting Notes: Apricot, Mango, Nutmeg, Brown Sugar
Our coffee from Las Flores represents a nine year partnership that started with the Honduran Cup of Excellence auction in 2010. César Fernandez placed fourth that year, and after purchasing a small portion of that lot, we were eager to work with him directly. In early 2011, we visited with the Paz family, who run Beneficio San Vicente in Peña Blanca. San Vicente has played an integral part in quality control and exportation for many producers in Honduras, and they continue to raise the bar for specialty coffee in Santa Bárbara and the surrounding areas.
César's four hectare farm was given to him by his father, and makes its way (rather steeply) from 1400 to 1700 meters above sea level. After picking ripe cherries, this blend of pacas and catuai is de-pulped at the Fernandez brothers' wet mill and immediately prepped for fermentation. Time in the tanks varies from 16-36 hours based on weather conditions. Friendly sibling rivalry has driven the Fernandez brothers to great success, selling their coffees to the finest roasters in the world. The money they earn each year is reinvested into the farms and processing facilities, and supports their children's higher education.
Since our first visit, César's farm has actually doubled in size! He started by planting newer lots at the top of the farm, and he is currently working on renewing the lower part of the farm. We've seen exciting results from the Parainema variety, which he will use to replace some of the older trees in the coming seasons.
César Fernandez, Producer Pacas and Catuaí. Grown at 1400-1700 masl.