Day 4 | Honduras Finca Las Flores Parainema

8 oz. Tin — $21

Light Roast
Natural Process

This relatively rare Parainema microlot comes to us from Finca Las Flores in La Paz, Marcala, Honduras. Parainema is a rust resistant hybrid varietal with an interesting past and unique bean shape. It is known for its smooth delicate fruit and floral flavors. The cup is sweet and fruity with notes of blackberry compote, Honeycrisp apple, clementine, and pecan praline.

Tasting Notes

Blackberry Compote
Honeycrisp Apple
Clementine
Pecan Praline

Quantity:

Wholebean Only

Details

Sourcing & Processing

This new and exciting microlot comes to us from Roger Antonio Domínguez Márquez and his farm Finca Las Flores in La Paz, Marcala, Honduras. La Paz, a region famous for coffee production, is high in elevation with cool temperatures and rich soil. This combination allows coffee cherries to ripen slowly, developing natural sugars and a fruity sweetness. Roger Márquez is a young producer who inherited his farms from his father. He has three well established parcels of land in Marcala, all located above 1,300 masl. Roger grows a small variety of heirloom varietals including Bourbon, Catuai, Caturra, and Parainema and his processing methods are specific and detailed.

Parainema, a relatively rare hybrid varietal, is the result of experiments starting in Portugal in the 1950s to create plants with resistance to coffee leaf rust. One experiment crossed the Timor hybrid with the compact Villa Sarchi varietal, creating Sarchimor. Inspired by the spread of coffee rust in the 1970s, research groups around the world started focusing on Sarchimor and other hybrid varietals. Sarchimor was further developed in Costa Rica into a new varietal named T5296. The Honduran Coffee Institute took a sample of T5296 and selectively cultivated it. Further generations of carefully selected plants became the Parainema varietal.

Parainema is a high-yield and top quality plant that is able to grow in a dense layout due to it's dwarfed size and is resistant to rust. It is known for its smooth delicate flavors and has been a Honduran Cup of Excellence winner. Its beans have a distinctive long and slender shape.

Natural-processed specialty coffees from Honduras are still relatively new to the market, but they are increasing in popularity. More and more quality-focused producers are experimenting with innovative natural processes. Coffee cherries are picked ripe and carefully sorted for quality before being spread out on raised beds or patios to dry. Due to the climate, natural drying can be a long, difficult, and labor intensive process, often taking a month or more to reach the ideal moisture level. The coffee needs to be carefully and consistently monitored and turned.

The cup is sweet and fruity with notes of blackberry compote, Honeycrisp apple, clementine, and pecan praline.

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What's in the Grind?

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