Honduras Dry Process Edwin Ever Parainema

Edwin Ever Sabillon grew up in coffee, working during the harvest season with his father, picking coffee at their family farms.  When he was old enough to manage on his own, his father gave him 1/2 hectare of land planted in Catuaí, which was lost to leaf rust in 2011. Shortly after, Edwin's neighbor told him of a new varietal produced in Honduras called "Parainema". The name itself is a hybrid of Paraiso and nematode ("Parai" + "nema"), of which the cultivar is resistant to. Perhaps just as important, it's known for producing a good cup, which Edwin's neighbor could attest to having won the Cup of Excellence competition in Honduras that year. Edwin planted his 1/2 hectare in this variety and the rest is history. Edwin and his wife Jenny have since expanded their farm ("El Plan") to 2 hectares, 1/2 of which is planted in Parainema. Their 1400 meter farm is located in Las Flores village, within the Santa Barbara department. The family has been working with Beneficio San Vicente to improve their harvest/post-harvest practices, as well as to access a greater segment of the Specialty Coffee market. This is a dry process version of his Parainema coffee, which pushes big fruit flavors to the front of the cup. When roasting this coffee, we noticed our results were much darker than we anticipated based on when we heard the first crack. I'm guessing this is because the initial fracturing is not audible, meaning first crack starts before you hear it. Consider the first audible snaps to actually indicate around 30 seconds development time, and adjust from there. The good news is, if you overshoot your roast by a few degrees, this coffee shows really well at almost any roast level, so it's hard to go wrong!