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Parainema / Washed

A textbook Santa Barbara’s parainema. Lots of brightness, juicy acidity and intensity of flavours.

11.50 /kg

In Stock

PROCESS:
Washed
ALTITUDE:
1450 m.a.s.l
SCA:
86.5
CROP:
2023
Honduras
Santa Barbara
Finca Don Pancho / Carlos Roberto Portillo

11.50 /kg

Total: €11.50

In Stock

*price without VAT
kg
Added to wishlistRemoved from wishlist 0

Discount per Quantity

Quantity kgDiscountPrice
5 – 105%11.88
11 +8%11.50
*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.

DESTINATIONUP TO 3KGUP TO 10 KGUP TO 20 kgUP TO 31,5 KgDELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)€3,50€4,50€5,50€7,002-5 days
ZONE B (Austria, Estonia, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)€5,00€6,50€7,50€14,003-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy)€6,00€10,00€11,00€18,004-8 days
ZONE E (Finland, Greece)€11,00€14,00€16,00€25,003-7 days
United Kingdom, North Ireland€16,00€18,00€20,00€26,005 days

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

Payment method Payment details
As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
The payment will be processed by Paypal.
 
Parainema / Washed

11.50 /kg

Roasting Tips

For majority of our washed Honduran coffees we recommend a rather smooth energy approach from the beginning of the roast, since they tend to absorb energy pretty efficiently from the start. Nothing crazy throughout the roast, just try to achieve your demanded RoR values during the first crack.

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: El Cielito, Santa Barbara

ALTITUDE (MASL): 1450 m.a.s.l

VARIETIES: parainema, pacas, bourbon

PROCCESING METHOD: Washed, natural

Finca don Pancho

Roberto’s father hails from Santa Barbara and, at one point, acquired a property in El Cielito, a quaint village in the region. Following in his father’s footsteps, he made the decision to cultivate coffee. Roberto and his siblings pitched in significantly, tending to tasks like preparing the coffee nursery and planting coffee trees.

Throughout the years, the Portillos consistently produced high-quality coffee but had traditionally sold it in the local market, often receiving meager and fluctuating prices. As time passed, Roberto’s father divided the farm and distributed it among his children as an inheritance.

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