DEPARTMENT: Santa Barbara
REGION: Las Flores
DRY MILL: San Vincente
ELEVATION: 1,430 masl
PROCESSING: Washed, raised on dry beds
WE TASTE: Punchy, floral, white wine
ALEX AND HIS PARAINEMA...
The goal for many small coffee farmers we work with is to find a coffee variety to plant that will be both disease resistant and still have amazing taste. Alex Baide and several other farmers in Honduras are finding that “Parainema” is the way to go. Parainema is a combination of an old variety called Villas Sarchi and a disease resistant variety called Catimor. This combination is sometimes referred to as a “Sarchimor” (useful knowledge for your next dinner party! Ha). When I was tasting various lots of coffee on my trip to Honduras this past spring, every time Parainema was on the table it was very easy to pick out. The only other time that I have had this experience is with naturally processed coffees and Geisha variety coffees. You can’t miss it.
Having just acquired a farm two years ago Alex decided to plant it entirely in Parainema and the results have been stunning. There are intense fruit notes like punch and such nice juiciness throughout. Alex and his wife are of a younger generation of coffee farmers in Santa Barbara, Honduras that are innovative and quality focused. We are excited to partner with them and see where the future brings us together.
- Jeff Brooks, Co-Owner & Green Coffee Buyer
ORIGIN: 50% Colombia, 50% Honduras REGION: Narino, Colombia & Copan, Honduras VARIETALS: Castillo, Caturra, Catuai PROCESS: Washed WE TASTE: Creamy, bodied, sugar sweetness, balanced This is our medium roast blend. ...
ORIGIN: Honduras REGION: Copan VARIETAL: Caturra, Catuai PROCESS: Washed ROAST LEVEL: Dark WE TASTE: Intense aromas, caramelized sugars, bodied When we created this blend we wanted to capture what we...
ORIGIN: 50% Nicaragua, 50% Honduras REGION: Dipilto, Nicaragua & Copan, Honduras VARIETALS: Caturra, Catuai PROCESS: Washed WE TASTE: Dark chocolate, raisin, almond, viscous body In the section of the Bible...