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MEET THE PRODUCER | For Nahun Fernandez, coffee became the family business two generations before his arrival, when Nahun's grandfather moved to Santa Barbara and planted a few coffee trees on a small plot of land back in 1970. Today, that same land (now called Finca Don Andres) is still farmed by Nahun's father, brothers, and his children. 

Nahun, however, made the decision a few years ago to purchase his own land a little higher up on the same mountain - and not just so that he could literally look down on his brothers! Nahun sought the higher elevation, cooler temperatures, and ever-present fog because he needed optimal growing conditions to plant a new-to-him coffee variety: Gesha.

TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are sorted for density and defects at the wet mill before undergoing 48 hours of aerobic fermentation in traditional stainless steel tanks. After this, they are thoroughly washed with clean water before being spread out to dry on raised beds, until optimal moisture content is achieved.

TAKE A SIP | A cursory glance at the tasting notes betrays this coffee's identity as a Gesha before you even take your first sip. Aside from swapping the classic stone fruit for melons (cantaloupe), it's very reminiscent of the classic Ethiopian Gesha flavor profile, complete with florals (orange blossom), vibrant acidity (sweet citrus), and tea vibes (oolong, in this case).

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Origin | Las Flores, Santa Barbara, Honduras

Producer | Nahun Fernandez

Farm | El Ocotillo

Process | Washed

Variety | Gesha 

Elevation | 1500-1550 masl