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Parainema / Honey

Only one bag of this nano-lot. A super pleasant fruit-forward coffee with great stability and transparent flavour notes.

15.50 /kg

In Stock

PROCESS:
Honey
ALTITUDE:
1550 m.a.s.l
SCA:
86.5
CROP:
06/2023
Honduras
Santa Barbara
Finca El Paraíso / Wil Edilberto Armijo

15.50 /kg

Total: €15.50

In Stock

*price without VAT
kg
Added to wishlistRemoved from wishlist 0

Discount per Quantity

Quantity kgDiscountPrice
5 – 105%14.73
11 +8%14.26
*Price changes per quantity will be added in the shopping cart

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION UP TO 3KG UP TO 10 KG UP TO 20 kg UP TO 31,5 Kg DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Ukraine, Hungary, Poland) €3,50 €4,50 €5,50 €7,00 2-5 days
ZONE B (Austria, Estonia, Netherlands, Latvia, Germany, Belgium, France, Luxembourg) €5,00 €6,50 €7,50 €14,00 3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Switzerland*, Sweden, Italy) €6,00 €10,00 €11,00 €18,00 4-8 days
ZONE E (Finland, Greece) €11,00 €14,00 €16,00 €25,00 3-7 days
United Kingdom, North Ireland €16,00 €18,00 €20,00 €26,00 5 days

* For Switzeland additional cost of 40 € for custom clearence will apply

We understand the importance of flexibility when it comes to payments.

Payment method Payment details
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Parainema / Honey

15.50 /kg

Roasting Tips

Like with most of fermented coffees, we advise caution particularly around first crack and later on. If too much energy is applied, the roast might come out of control, accelerate significantly, making it tricky to hit your desired end temperature and color.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

 

LOCATION: Las Vegas, Santa Barbara

ALTITUDE (MASL): 1550masl

VARIETIES: pacas, IH90, lempira

PROCCESING METHOD: Natural, washed, honey

Finca El Paraíso

Both Wil’s grandfather and father were coffee producers in Yoro, a region of Honduras, where he gained his early knowledge of coffee production.

In the 1990s, Wil relocated to San Nicolás, Santa Bárbara, where he met his wife. Together, they established a grocery store and acquired a 2-hectare farm.

In 1998, a friend of Wil’s presented him with a unique opportunity. He invited Wil to visit San José de Los Andes, also in Santa Barbara, to explore a potential farm exchange.

Upon seeing the property, Wil was captivated and swiftly accepted the offer. This farm is now known as Finca El Paraiso.

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