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Javier Fernandez — Special Fermentation
Javier Fernandez a grandi dans la région de Santa Barbara, au Honduras. Dès son plus jeune âge, lui et ses frères aidaient leur grand-père et leur père sur la ferme familiale. À l’époque, les conditions étaient difficiles. Les fermes n’avaient aucun accès routier, ce qui les obligeait à transporter les fournitures agricoles et le café récolté à dos de mule sur plus de 4 km de sentiers étroits.
À l’âge de 18 ans, Javier a reçu de son père une petite parcelle de terre — de moins d’un hectare — en héritage. Il y a planté du café Catuai avec beaucoup d’enthousiasme. Voyant la passion de son fils pour la culture du café, son père a continué à le soutenir. Javier a travaillé avec ardeur sur sa propre parcelle tout en aidant sur la ferme familiale. Avec le temps, son père lui a transmis d’autres terres non cultivées, ce qui lui a permis d’agrandir progressivement son exploitation.
En 2007, Javier a participé au concours Cup of Excellence (COE) et s’est classé parmi les finalistes. Cela lui a permis de vendre son café à un meilleur prix et l’a motivé à poursuivre sa quête de qualité dans la production de cafés de spécialité. Ce lot en particulier, issu d’une fermentation anaérobie soigneusement maîtrisée et d’un traitement honey, reflète le temps, le travail, le savoir-faire et le dévouement que Javier consacre à ses cafés. Nous sommes fiers de pouvoir vous offrir ce café aux notes complexes de douceur, d’épices, de poire et de rhum.
•••
Javier Fernandez grew up in the Santa Barbara region of Honduras. From a very young age, he and his brothers helped their grandfather and father on the family’s coffee farm. In the early days, conditions were difficult. The farms had no road access, so they had to transport agricultural supplies and harvested coffee on the backs of mules, travelling more than 4 km over narrow trails.
At the age of 18, Javier received a small plot of land—less than one hectare—as an inheritance from his father. He planted Catuai coffee there with great enthusiasm. Recognising his passion for coffee cultivation, his father continued to support him. Javier worked hard on his own plot while also helping with the family farm. Over time, his father passed on additional uncultivated land, allowing Javier to expand his plantings and grow his operation.
In 2007, Javier participated in the Cup of Excellence (COE) competition and became a finalist. This gave him the opportunity to sell his coffee at a better price and motivated him to pursue even greater quality in specialty production. This particular lot, which features a precisely executed anaerobic fermentation combined with a honey process, reflects the time, labour, skill, and dedication Javier puts into his coffees. We’re proud to share this lot, with its complex sweetness and notes of spice, pear, and spirits.
À l’âge de 18 ans, Javier a reçu de son père une petite parcelle de terre — de moins d’un hectare — en héritage. Il y a planté du café Catuai avec beaucoup d’enthousiasme. Voyant la passion de son fils pour la culture du café, son père a continué à le soutenir. Javier a travaillé avec ardeur sur sa propre parcelle tout en aidant sur la ferme familiale. Avec le temps, son père lui a transmis d’autres terres non cultivées, ce qui lui a permis d’agrandir progressivement son exploitation.
En 2007, Javier a participé au concours Cup of Excellence (COE) et s’est classé parmi les finalistes. Cela lui a permis de vendre son café à un meilleur prix et l’a motivé à poursuivre sa quête de qualité dans la production de cafés de spécialité. Ce lot en particulier, issu d’une fermentation anaérobie soigneusement maîtrisée et d’un traitement honey, reflète le temps, le travail, le savoir-faire et le dévouement que Javier consacre à ses cafés. Nous sommes fiers de pouvoir vous offrir ce café aux notes complexes de douceur, d’épices, de poire et de rhum.
•••
Javier Fernandez grew up in the Santa Barbara region of Honduras. From a very young age, he and his brothers helped their grandfather and father on the family’s coffee farm. In the early days, conditions were difficult. The farms had no road access, so they had to transport agricultural supplies and harvested coffee on the backs of mules, travelling more than 4 km over narrow trails.
At the age of 18, Javier received a small plot of land—less than one hectare—as an inheritance from his father. He planted Catuai coffee there with great enthusiasm. Recognising his passion for coffee cultivation, his father continued to support him. Javier worked hard on his own plot while also helping with the family farm. Over time, his father passed on additional uncultivated land, allowing Javier to expand his plantings and grow his operation.
In 2007, Javier participated in the Cup of Excellence (COE) competition and became a finalist. This gave him the opportunity to sell his coffee at a better price and motivated him to pursue even greater quality in specialty production. This particular lot, which features a precisely executed anaerobic fermentation combined with a honey process, reflects the time, labour, skill, and dedication Javier puts into his coffees. We’re proud to share this lot, with its complex sweetness and notes of spice, pear, and spirits.
Javier Fernandez a grandi dans la région de Santa Barbara, au Honduras. Dès son plus jeune âge, lui et ses frères aidaient leur grand-père et leur père sur la ferme familiale. À l’époque, les conditions étaient difficiles. Les fermes n’avaient aucun accès routier, ce qui les obligeait à transporter les fournitures agricoles et le café récolté à dos de mule sur plus de 4 km de sentiers étroits.
À l’âge de 18 ans, Javier a reçu de son père une petite parcelle de terre — de moins d’un hectare — en héritage. Il y a planté du café Catuai avec beaucoup d’enthousiasme. Voyant la passion de son fils pour la culture du café, son père a continué à le soutenir. Javier a travaillé avec ardeur sur sa propre parcelle tout en aidant sur la ferme familiale. Avec le temps, son père lui a transmis d’autres terres non cultivées, ce qui lui a permis d’agrandir progressivement son exploitation.
En 2007, Javier a participé au concours Cup of Excellence (COE) et s’est classé parmi les finalistes. Cela lui a permis de vendre son café à un meilleur prix et l’a motivé à poursuivre sa quête de qualité dans la production de cafés de spécialité. Ce lot en particulier, issu d’une fermentation anaérobie soigneusement maîtrisée et d’un traitement honey, reflète le temps, le travail, le savoir-faire et le dévouement que Javier consacre à ses cafés. Nous sommes fiers de pouvoir vous offrir ce café aux notes complexes de douceur, d’épices, de poire et de rhum.
•••
Javier Fernandez grew up in the Santa Barbara region of Honduras. From a very young age, he and his brothers helped their grandfather and father on the family’s coffee farm. In the early days, conditions were difficult. The farms had no road access, so they had to transport agricultural supplies and harvested coffee on the backs of mules, travelling more than 4 km over narrow trails.
At the age of 18, Javier received a small plot of land—less than one hectare—as an inheritance from his father. He planted Catuai coffee there with great enthusiasm. Recognising his passion for coffee cultivation, his father continued to support him. Javier worked hard on his own plot while also helping with the family farm. Over time, his father passed on additional uncultivated land, allowing Javier to expand his plantings and grow his operation.
In 2007, Javier participated in the Cup of Excellence (COE) competition and became a finalist. This gave him the opportunity to sell his coffee at a better price and motivated him to pursue even greater quality in specialty production. This particular lot, which features a precisely executed anaerobic fermentation combined with a honey process, reflects the time, labour, skill, and dedication Javier puts into his coffees. We’re proud to share this lot, with its complex sweetness and notes of spice, pear, and spirits.
À l’âge de 18 ans, Javier a reçu de son père une petite parcelle de terre — de moins d’un hectare — en héritage. Il y a planté du café Catuai avec beaucoup d’enthousiasme. Voyant la passion de son fils pour la culture du café, son père a continué à le soutenir. Javier a travaillé avec ardeur sur sa propre parcelle tout en aidant sur la ferme familiale. Avec le temps, son père lui a transmis d’autres terres non cultivées, ce qui lui a permis d’agrandir progressivement son exploitation.
En 2007, Javier a participé au concours Cup of Excellence (COE) et s’est classé parmi les finalistes. Cela lui a permis de vendre son café à un meilleur prix et l’a motivé à poursuivre sa quête de qualité dans la production de cafés de spécialité. Ce lot en particulier, issu d’une fermentation anaérobie soigneusement maîtrisée et d’un traitement honey, reflète le temps, le travail, le savoir-faire et le dévouement que Javier consacre à ses cafés. Nous sommes fiers de pouvoir vous offrir ce café aux notes complexes de douceur, d’épices, de poire et de rhum.
•••
Javier Fernandez grew up in the Santa Barbara region of Honduras. From a very young age, he and his brothers helped their grandfather and father on the family’s coffee farm. In the early days, conditions were difficult. The farms had no road access, so they had to transport agricultural supplies and harvested coffee on the backs of mules, travelling more than 4 km over narrow trails.
At the age of 18, Javier received a small plot of land—less than one hectare—as an inheritance from his father. He planted Catuai coffee there with great enthusiasm. Recognising his passion for coffee cultivation, his father continued to support him. Javier worked hard on his own plot while also helping with the family farm. Over time, his father passed on additional uncultivated land, allowing Javier to expand his plantings and grow his operation.
In 2007, Javier participated in the Cup of Excellence (COE) competition and became a finalist. This gave him the opportunity to sell his coffee at a better price and motivated him to pursue even greater quality in specialty production. This particular lot, which features a precisely executed anaerobic fermentation combined with a honey process, reflects the time, labour, skill, and dedication Javier puts into his coffees. We’re proud to share this lot, with its complex sweetness and notes of spice, pear, and spirits.
Coffee origin
Country
Honduras
Region
Santa Barbara
Variety
parainema
Altitude
1600 m
Producer
Javier Fernandez
Process
anaerobic honey
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