Region: Las Flores, Santa Barbara Elevation: 1500 – 1580 masl About: This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair. This is his Parainema pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people. Region: Las Flores, Santa Barbara Elevation: 1500 – 1580 masl About: This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair. This is his Parainema pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people.

Region: Las Flores, Santa Barbara Elevation: 1500 – 1580 masl About: This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair. This is his Parainema pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people. Region: Las Flores, Santa Barbara Elevation: 1500 – 1580 masl About: This man needs no introduction. Javier makes up one half of the Fernandez duo who have been delivering their sweet coffees to us from the town of Las Flores since 2012. Just like his brother Nahun, Javier has evolved as a coffee producer and is rolling out all the same experimental processing methods but with his own particular flair. This is his Parainema pulped and fermented in an anaerobic environment for 96 hours before being washed and dried as parchment. This technique gives greater sweetness while still retaining clarity and sparkle. A curious coffee for curious people.