Honduras Honey Andres Fernandez Parainema
Honduras Honey Andres Fernandez Parainema
Honduras Honey Andres Fernandez Parainema
Tangy dried fruit notes, apricot and nectarine, syrupy canned pear, and tobacco hint in the finish. Full bittersweet tones when roasted dark, thick body, with fruited sweetness underneath. City to Full City+.
Full Cupping Notes
While the Parainema variety comes with its own inherent qualities, the honey process seems to be the main contributor to the fruit flavors found in cup. The dry fragrance had a scent of pulpy berry, with notes of banana smoothie, and molasses. The wet aroma gave off enticing scent of cooked fruits, like stewed plums, and baked apple. The brew offered tangy dried fruit flavors in City roasts, like apricot and nectarine, along with a syrupy note of canned pear. The finish had a fruit pit bittering aspect that led into an aromatic pipe tobacco note in the aftertaste. Full City+ is thick bodied, with opaque dark chocolate flavors, very high % cacao bar, surprising fruited sweetness underneath. When roasting this coffee, first crack came on fast, and exuberant, and my initial result went a shade darker than I was targeting. If you're able to adjust heat, I would pull back a little just before the start of first crack to slow things down a little. If you're roasting on a something like a Popcorn Popper, you can try dropping your batch 15-30 seconds earlier than you might otherwise and adjust from there.
Specs
Region Las Flores, Santa Barbara Processing Honey Process Drying Method Covered Sun-Dried Arrival date February 2025 Arrival Lot size 7 Bag size 69 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Parainema Grade SHB EP Appearance .6 d/300gr, 16-19 Screen Roast Recommendations City to Full City+ Type Farm Gate
Product Overview
Product Overview
| process method | Honey Process |
|---|---|
| cultivar | Modern Hybrids |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
Andres Fernandez and his wife Mirna Judith López manage their 3.5 hectare farm in the village of Las Flores, Santa Barbara. Andres spent the latter part of his childhood in this area after his father put down roots with the original family farm. This was in the late 1960's, before any of the current roads or infrastructure was in place, making it much more difficult to access. Andres eventually took on a part of that farm, which is what he and his family have built out today. Finca Don Fernandez is situated at 1550 meters above sea level, and planted Pacas, Catuaí, and Parainema. This is a separation of the latter. The name "Parainema" came about in the growing area of Paraiso, on Honduras' Southeastern border. The name itself is a hybrid of Paraiso and nematode ("Parai" + "nema"), which the cultivar has some natural resistance to. Grown in higher altitudes, Parainema is known to exhibit unique aromatic and herbal qualities, which is what we were looking for when cup testing several cultivar separations. This is a honey process coffee, which involves leaving some of the sticky fruit mucilage intact to the seed while the coffee dries. While not always the case, the fruit fermentation that occurs while the coffee is drying can lead to fruit-toned flavors in the cup. Andres' coffee confirms this!
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | No |
Honduras Honey Andres Fernandez Parainema
Honduras Honey Andres Fernandez Parainema
Tangy dried fruit notes, apricot and nectarine, syrupy canned pear, and tobacco hint in the finish. Full bittersweet tones when roasted dark, thick body, with fruited sweetness underneath. City to Full City+.
Full Cupping Notes
While the Parainema variety comes with its own inherent qualities, the honey process seems to be the main contributor to the fruit flavors found in cup. The dry fragrance had a scent of pulpy berry, with notes of banana smoothie, and molasses. The wet aroma gave off enticing scent of cooked fruits, like stewed plums, and baked apple. The brew offered tangy dried fruit flavors in City roasts, like apricot and nectarine, along with a syrupy note of canned pear. The finish had a fruit pit bittering aspect that led into an aromatic pipe tobacco note in the aftertaste. Full City+ is thick bodied, with opaque dark chocolate flavors, very high % cacao bar, surprising fruited sweetness underneath. When roasting this coffee, first crack came on fast, and exuberant, and my initial result went a shade darker than I was targeting. If you're able to adjust heat, I would pull back a little just before the start of first crack to slow things down a little. If you're roasting on a something like a Popcorn Popper, you can try dropping your batch 15-30 seconds earlier than you might otherwise and adjust from there.
Specs
| Region | Las Flores, Santa Barbara |
|---|---|
| Processing | Honey Process |
| Drying Method | Covered Sun-Dried |
| Arrival date | February 2025 Arrival |
| Lot size | 7 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Parainema |
| Grade | SHB EP |
| Appearance | .6 d/300gr, 16-19 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |