Honduras El Paraiso -Parainema Cultivar- Archived Review 2017

Honduras El Paraiso -Parainema Cultivar- Archived Review 2017

$6.25

THIS COFFEE HAS SOLD OUT. This Parainema lot has butter caramel sweetness, black tea, cinnamon, dried coriander, ricola drops, and hints of hibiscus and jasmine florals. City to City+.

Out of Stock

Additional Info

Cultivars Parainema
Processing Method Mechanically Washed
Grade SHG EP
Appearance .2 d/300gr, 16-18 screen
Arrival Date September 2017 Arrival
Region El Paraiso Department
Roast Recommendation City to City+; keep it light to reveal inherent floral and tea-like top notes
Organic No
Farm Gate Yes
Recommended for Espresso No

Description

--SEE OUR IN STOCK CENTRAL AMERICAN COFFEES HERE--

Need help replacing a favorite coffee? Read more here.

This custom blended lot of Parainema cultivar is made up of a few selections from a March trip to the region. 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 qualitites, which is what we were looking for when cup testing several cultivar separations. We found three lots that proved to be tea-like and even floral, and blended them together in this 7 bag lot. These top notes are subtle, and most perceptible in City and City+ roasting, and even then they pale in comparison to the floral quality of say a coffee from Yirgacheffe. But putting this Parainema lot up against another of our Honduran offers for a side by side comparison, the difference in flavors is much more stark, and floral jasmine and herbal tea notes are more easily read.

The dry fragrance at City roast level has a backdrop of raw sugar smells, molasses pungency and fresh panela, with dried floral accents on top. Florals are found throughout our cup tests of light roasts, and are perhaps the most apparent when smelling the wetted crust, the steam released when breaking through the crust raising a jasmine note, and an interesting anise-like accent. There's an herbaceaus side too sensed in the aromatic profile, that pushes through into the cup flavors as well. The first flavor sensed in the cup is a butter caramel sweetness that fades quickly to a note of black tea. As you continue to work through it, the cooling profile comes alive with accents of cinnamon tea, dried coriander, ricola drops, and hints of hibiscus and jasmine florals. The window where cup complexity is at it's peak is relatively short, and as the cup temp dips toward mouth temperature, much of this falls away. Our Full City roast also failed to capture the complexity described above, and while it still made for a nicely bittersweet cup, we're not recommending darker roast development.