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HomeCoffeesHonduras Isaias Fernandez
Santa Barbara · Honduras

Honduras Isaias Fernandez

Anaerobic, Washed, Raised Bed Dried Parainema, grown at 1600 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmLa Fincona, Santa Barbara, Honduras≈
ProducerIsaias Fernandez
ProcessAnaerobic, Washed, Raised Bed Dried✓
Harvest—
Altitude1600 masl✓
ClimateTropical monsoon
VarietiesParainema✓
Roast—
Tasting notesdried cranberry, winey, melon, raw honey✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • dried cranberry
    Fruity › Berry › Cranberry
  • winey
    Sour/Fermented › Alcohol/Fermented › Winey
  • melon
    Fruity
  • raw honey
    Green/Vegetative › Raw

Supply Chain

  1. Farm

    La Fincona, Santa Barbara, Honduras

    Grown by Isaias Fernandez

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Honduras Isaias Fernandez

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarNahun Fernandez Parainema Honey 1Nahun Fernandez Parainema Honey 2Honeyed HondurasNahun Fernandez Parainema Honey【Limited】Honduras Finca Genesis Parainema Honey AnaerobicHonduras Frutos RojosMore from this producerIsaias Fernandez5More from this farmLa Fincona4 moreSame variety, exploredParainema223Similar flavour profiledried cranberry, winey, melon318From the same originHonduras1206More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic, Washed, Raised Bed DriedAltitude1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability