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 children. Nahun, however, made the decision a few years ago to purchase his own land a little higher up on the same mountain—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. Immaculately processed and stunningly sweet, it is a perfect example of Santa Barbaran Gesha, complete with soft florals, sweet oranges, stone fruit like white peach, and a finish that sips like black tea. Origin | Las Flores, Santa Barbara, Honduras Producer | Nahun Fernandez Farm | El Ocotillo Process | Washed Variety | Gesha Elevation | 1500–1550 MASL

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 children. Nahun, however, made the decision a few years ago to purchase his own land a little higher up on the same mountain—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. Immaculately processed and stunningly sweet, it is a perfect example of Santa Barbaran Gesha, complete with soft florals, sweet oranges, stone fruit like white peach, and a finish that sips like black tea. Origin | Las Flores, Santa Barbara, Honduras Producer | Nahun Fernandez Farm | El Ocotillo Process | Washed Variety | Gesha Elevation | 1500–1550 MASL