Maikon Fernandez - Natural

MEET THE PRODUCER | For Maikon Fernandez, coffee became the family business two generations before his arrival, when Maikon's grandfather moved to Santa Barbara and planted a few coffee trees on a small plot of land back in 1970. Today, that same land (now called Finca Don Andres) is still farmed by many members of the Fernandez family, and other members have started cultivating their own coffee farms on that very same mountain.

Maikon was gifted part of his father's land on the mountain just a few years ago. He is a young, gregarious producer, equipped with plenty of ambition and loads of family history. His cousin, Nahun Fernandez, is featured regularly on our menu, and together they are working to contribute to the legacy of the Fernandez family coffee story.

TRUST THE PROCESS | When asked to describe the processing which this coffee underwent, our buddy Benjamin Paz simply said, "it's just a straight natural." No anaerobic shenanigans, no CO2 injections... just a gang of perfectly ripe coffee cherries which were hand-sorted for quality and spread out to dry.

TAKE A SIP | This is a classic red-label addition to our catalog: big, intense, and very fun. Red fruits (like red cherry) and tropical fruits (like mango) abound, culminating in a memory of sipping red sangria. The body is round and smooth, like milk chocolate. 

Origin | Las Flores, Santa Barbara, Honduras

Producer | Maikon Fernandez

Process | Natural

Variety | Mixed

Elevation | 1600 MASL

Produced by Maikon Fernandez in the Las Flores region of Santa Barbara, this Honduran offering showcases the distinct character of the Honduras · Las Flores, Santa Barbara terroir. As a natural-processed coffee, it undergoes a processing method where the fruit remains intact during drying, a technique often associated with heightened sweetness and complex, fruit-forward profiles. Roasted by Black & White Coffee Roasters, this lot features a blend of varietals grown at 1600 masl.

When evaluating the cup, drinkers may identify notes of red cherry, mango, red sangria, and milk chocolate. These descriptors can be mapped against the flavor wheel to better understand how the natural processing influences the final sensory experience. While natural-processed coffees often exhibit heavier body and intense fruit characteristics, this specific selection highlights the unique output of the Fernandez farm, providing a clear example of the regional potential found within the Santa Barbara landscape.