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.
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