Honduras Teodosa Moreno Parainema

Teodosa Moreno Reyes' farm is located in south-western Honduras, Santa Barbara region, in the small village of Los Andes. She calls her farm "La Cañera", which is the name for sugar cane production sites. Not having visited her farm, my first thought was that she must produce natural cane sugar too. While this could be the case, after tasting her coffee, I'm half-way convinced the name is a humble brag of the sweetness found in her coffee! At least that's the case with this lot. Her farm sits at around 1540 meters above sea level, and is planted with both Pacas cultivar, a natural mutation of Bourbon, and a very interesting hybrid type, Parainema. Parainema is a type of Sarchimor (Sarchimor = cross between Villa Sarchi and Timor Hybrid) that was originally produced in Costa Rica. Grown in higher altitudes, Parainema is known to exhibit aromatic top notes and brighter cup flavors. 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 , of which the cultivar is resistant to ("Parai" + "nema"). Teodosa and her husband Otilio have a small wet mill at their farm where they wet process their coffee. After the cherries are depulped, the wet parchment ferments for up to 1 day without water. It's then rinsed several times to remove any remaining fruit before being moved to an indoor drying patio where it will dry for around 10 days.