Honduras Santa Barbara Andres Fernandez Parainema Honey
洪都拉斯 安德烈斯·費爾南德斯·帕拉內馬 蜜處理
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Roast Level: Medium
Highlights the coffee’s layered flavors. Easy to brew even for those new to pour‑over. Medium‑roast single‑origin beans can also be used to make espresso with bright acidity.
Flavor /Dried berries 、Nectarines、Honey
Acidity / ● ○ ○ ○
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Origin/ Honduras
Variety / Parainema
Processing Method / Honey
Andrés Fernández and his wife, Mirna Judith López, run their 3.5-hectare farm in the village of Las Flores, in the Santa Bárbara department of Honduras. Andrés spent his late childhood here, where his father put down roots on the family farm. This was in the late 1960s, a time when roads and basic infrastructure as we know them today did not yet exist, making travel extremely difficult. Andrés eventually inherited a portion of his father’s farm, which is the very farm he and his family operate today.
Finca Don Fernández sits at an elevation of 1,550 meters and grows the Pacas, Catuaí, and Parainema varieties. The coffee featured here is of the Parainema variety.
The name “Parainema” derives from the Paraiso growing region in southeastern Honduras, near the border. It is a portmanteau of “Paraiso” (paradise) and “nema” (from nematode), as this variety exhibits a degree of natural resistance to nematodes.
Grown at high altitudes, Parainema coffee is renowned for its distinctive aromatic profile and herbaceous notes—qualities we actively sought when cupping multiple lot-separated varieties.
This is a honey-processed coffee, meaning a portion of the sticky mucilage remains on the bean during the drying process. While not always the case, fermentation of the fruit flesh during drying can impart fruity notes to the cup. Andrés’s coffee is a perfect example of this delightful characteristic!
