Honduras El Paraiso Parainema Lot 2

The cup is approachable and balanced at City+ and beyond, honey-wheat sweetness is accented by hazelnut flavored syrup, caramel, roasted peanut, and resonant bittersweet cocoa. City+ to Full City. Good for espresso.

$5.80
In stock
85.6
  • Process Method Wet Process
  • Cultivar Hybrids
  • Farm Gate Yes
Region El Paraiso
Processing Wet Process (Washed)
Drying Method Raised Bed, Covered
Arrival date September 2018 Arrival
Lot size 21
Bag size 69 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Parainema
Grade SHG EP
Appearance .2 d/300gr, 16-18 screen
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

This custom blended lot of Parainema cultivar is made up of the coffees of two coffee producers in neighboring municipalities El Zurzular, and Teuspasenti, in Honduras's Department El Paraiso. Parainema is a type of Sarchimor (Sarchimor = cross between Villa Sarchi and Timor Hybrid) that was originally produced in Costa Rica, and introduced in Honduras within the last decade. 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"), of which the cultivar is resistant to. Grown in higher altitudes, Parainema is known to exhibit floral and tea qualities, which is what we were looking for when cup testing several cultivar separations. This lot was much more mild in comparison to a few others in the wings, and is much more of a balanced, approachable coffee you might expect from Honduras. It still does have the physical markers of the cultivar, large, elongated, and a lot like Typica or Gesha in looks. The coffee was pulled from an altitude range of 1200 to 1500 meters above sea level, and is a fully washed coffee.

At Full City, this lot of Parainema has an ideal profile for a chocolatey single origin espresso. I tried it at 24 and 48 hours rest, and both times I was treated with an inky bodied shot, packed with dark chocolate flavors, honey graham cracker, and marked by subtle roast tone in the finish. Judging the wet aroma of a City+ roast, the wet crust has a sweet peanut butter smell to it, along with baking cocoa bittering, and some rustic molasses accents. The cup is fairly simple in terms of cup flavor characteristics, approachable and balanced when roasted to City+ and beyond. A honey-wheat sweetness defines the coffee's base flavor and is accompanied by notes of hazelnut flavored syrup, and caramel. That Full City roast that I used in espresso also brews up well, with caramel nut flavors and resonant bittersweet cocoa flavor.