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Parainema / Washed
Microlot

Parainema / Washed

REF: HO2504
Finished coffee

Our every-year purchase – Carlos’ parainema – always presents a juicy side with lots of stability and a berry-like Santa Barbara profile.

PROCESS:
Washed
ALTITUDE:
1450 m.a.s.l.
SCA:
86,5
CROP:
2025
Honduras
Santa Barbara, El Cielito
Finca Don Pancho / Carlos Roberto Portillo Diaz

Out of stock

81,00 zł

Out of stock

Out of Stock

Parainema / Washed
Parainema / Washed

81,00 zł

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Berries Berries
Citrus Citrus
Herbal Herbal
Round Round
Juicy Juicy
stable Stable
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

10.1%
Humidity
0.46
Water activity

These coffees are one of the most user-friendly beans we’ve ever experienced, being very responsive and obtaining the heat efficiently, so don’t start too aggressively. Some of them have more tendency for slight crashing, some of them not really. Just hit your demanded roast degree and enjoy that beautiful complexity.

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.

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