Farm: Finca Don Andres Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Yellow Catuai Process: Anaerobic Honey 96hr Notes: Peach, apricot, & creamy About: The true evolution of a coffee producer. Nahun Fernandez has gone from being a very traditional coffee producer to one who is innovating and placing in Cup of Excellence competitions. Every year Nahun rises to the challenge of something new and 2019 has been no different. This coffee is a hybrid process where the whole cherry was fermented for 96 hours before being de-pulped and dried as a honey for 20 days. The extended period of malolactic fermentation creates a viscous and creamy mouthfeel with notes of yellow stone fruit like peach and apricot. Farm: Finca Don Andres Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Yellow Catuai Process: Anaerobic Honey 96hr Notes: Peach, apricot, & creamy About: The true evolution of a coffee producer. Nahun Fernandez has gone from being a very traditional coffee producer to one who is innovating and placing in Cup of Excellence competitions. Every year Nahun rises to the challenge of something new and 2019 has been no different. This coffee is a hybrid process where the whole cherry was fermented for 96 hours before being de-pulped and dried as a honey for 20 days. The extended period of malolactic fermentation creates a viscous and creamy mouthfeel with notes of yellow stone fruit like peach and apricot.

Farm: Finca Don Andres Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Yellow Catuai Process: Anaerobic Honey 96hr Notes: Peach, apricot, & creamy About: The true evolution of a coffee producer. Nahun Fernandez has gone from being a very traditional coffee producer to one who is innovating and placing in Cup of Excellence competitions. Every year Nahun rises to the challenge of something new and 2019 has been no different. This coffee is a hybrid process where the whole cherry was fermented for 96 hours before being de-pulped and dried as a honey for 20 days. The extended period of malolactic fermentation creates a viscous and creamy mouthfeel with notes of yellow stone fruit like peach and apricot. Farm: Finca Don Andres Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Yellow Catuai Process: Anaerobic Honey 96hr Notes: Peach, apricot, & creamy About: The true evolution of a coffee producer. Nahun Fernandez has gone from being a very traditional coffee producer to one who is innovating and placing in Cup of Excellence competitions. Every year Nahun rises to the challenge of something new and 2019 has been no different. This coffee is a hybrid process where the whole cherry was fermented for 96 hours before being de-pulped and dried as a honey for 20 days. The extended period of malolactic fermentation creates a viscous and creamy mouthfeel with notes of yellow stone fruit like peach and apricot.