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Parainema / Washed

Name: Parainema / Washed
Brand: Finca Don Pancho
SKU: HO2316
Availability: OutOfStock

REF: HO2316

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

PROCESS:

Washed

ALTITUDE:

1450 m.a.s.l

SCA:

86.5

CROP:

2023

Honduras

Santa Barbara

Finca Don Pancho / Carlos Roberto Portillo

Out of stock

Original price was: 54,00 zł.Current price is: 49,00 zł.

Out of stock

Out of Stock

Parainema / Washed

Flavors
Roasting Tips
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Original price was: 54,00 zł.Current price is: 49,00 zł.

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

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

Processing 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.