SCA Cupping Score: 84.00
Cupping Notes: ORANGE, NUTS, DRIED STONEFRUIT, GENTLE FLORALS, LEMON TEA, BROWN SUGAR
REGION: SANTA BARBARA
ALTITUDE: 1600 MASL
DRYING: PARABOLIC SOLAR DRYER
ABOUT ANDRES FERNANDEZ
Nahun and his four brothers were introduced to the rigors of coffee growing from an early age, serving as a foundation of support to their father and grandfather as they worked to establish themselves as producers. The farmland, located in a remote part of northwestern Honduras removed from road access, relied on mules to carry coffee and supplies back and forth over rugged and steep terrain.
As they came of age, their father, Andres, endowed each of his sons with a parcel of land, of less than one hectare, to begin their own journey as producers. Today, the Fernández brothers live alongside each other growing coffees and processing their lots at their father’s micro mill. The combined family estate is named after Don Andres, who continues to play a central role. Coffees from Finca Don Andres are primarily processed by him and produced variously by members of the family, including Andres himself.
As well as his passion for cultivation, Nuhan enriched the family legacy through his mastery of post-harvest techniques to improve the quality and range of lots produced; knowledge and skills he also shared with the surrounding community. An innovative processor, Nuhan has placed in the Honduras Cup of Excellence competition three times.
The land the Fernández family farm is named after their father. The dense cloud forests of the Santa Barbara Mountain often shroud Finca Don Andres in dense fog, where altitude combined with cool temperatures create a unique microclimate for growing. Cultivation is buoyed by meticulous care to preserve the environment and ensure employees are supported through training and individual focus.
Handpicked cherry is depulped, then set to dry with mucilage intact for 15 days on raised beds.
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