Proud Mary's connection to the Santa Barbara region of Honduras began all the way back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, close to the shores of Lake Yojoa. More than a decade later, that group of producers has grown in number, and our relationships have deepened. When we started working with Javier Fernandez in 2012, he only processed his coffees using the washed method. They were good, but there was little variation in flavour profile from one lot to the next. Fast forward a decade and Javier has a heap of processing recipes under his belt, and the amount of different flavours he can pull out of his coffee seems endless. We’ve been buying Javier’s Parainema since 2016 when he only produced two bags. This year's Parainema, processed as a natural, is loud and juicy, with expressive blackcurrant and dark stone fruit notes.