Honduras Javier Fernandez 96/96 Size:5lb keeping them fresh for longer

keeping them fresh for longer

Process :  Washed

Coffee is picked at peak ripeness and anaerobically fermented in cherry for 96 hours

Huila stands out not only for its ideal growing conditions but also for the legacy of its coffee producers

Our history with Javier began in 2024 when we purchased a small amount of his coffee on a wimb

Honduras Javier Fernandez 96/96 Size:5lb keeping them fresh for longerProduced on his farm, Los Tanques, named after the concrete water tanks overlooking Lake Yojoa, this coffee is an experimental process developed by Javier Fernandez and we were given the opportunity to purchase all of the 96 96 he produced this year. Coffee is picked at peak ripeness and anaerobically fermented in cherry for 96 hours, followed by a depulping and another 96 hour round of fermentation. The coffee is then dried with the mucilage still