About the coffee
- Cupping notes: Bright, balanced, floral, fruity, and smooth, with a creamy mouthfeel, and notes of brown sugar, hazelnut, and plum
- Cultivation: Grown in a lake-effect zone near Lake Yojoa in the Honduran highlands east of Santa Barbara Mountain
- Varieties: Parainema (long bean)
- Elevation: 4,000 feet
- Processing: washed, table-dried
About the people who grow it
Top, and bottom right: provided by Royal Coffee NYAbove: provided by COMSA Cooperative
Congratulations! You have just found a source for a rare microlot Honduran coffee. I don’t often stock microlots, due to their limited availability, so try this one while you can!
This is the prized arabica varietal known as “parainema,” a long and slender bean bred especially for Honduras by the Honduran Coffee Institute. It is valued for its natural resistance to coffee rust, and for a flavor profile that is bright, balanced, floral, fruity, and smooth, with a creamy mouthfeel. In this lot, you may detect notes of brown sugar, hazelnut, and plum.
Hildaly Leiva is a Honduran coffee farmer who has perfected the art of growing high-quality coffee for the San Vincente coffee mill. In 2024, Leiva produced a small number of bags of carefully processed parainema for San Vicente, qualifying it as a microlot, bringing a higher price to the hard-working farmer.
Benjamin Paz and his family has grown the San Vicente coffee mill to become world-renowned source of specialty coffee. Centered in Peña Blanca in the department of Santa Barbara, the highland growing conditions around Lake Yojoa make for an extended maturation period. Cool mists off the lake keep temperatures lower than surrounding areas, and protect plants from too much direct sunlight.
This is the prized arabica varietal known as “parainema,” a long and slender bean bred especially for Honduras by the Honduran Coffee Institute. It is valued for its natural resistance to coffee rust, and for a flavor profile that is bright, balanced, floral, fruity, and smooth, with a creamy mouthfeel. In this lot, you may detect notes of brown sugar, hazelnut, and plum.
Hildaly Leiva is a Honduran coffee farmer who has perfected the art of growing high-quality coffee for the San Vincente coffee mill. In 2024, Leiva produced a small number of bags of carefully processed parainema for San Vicente, qualifying it as a microlot, bringing a higher price to the hard-working farmer.
Benjamin Paz and his family has grown the San Vicente coffee mill to become world-renowned source of specialty coffee. Centered in Peña Blanca in the department of Santa Barbara, the highland growing conditions around Lake Yojoa make for an extended maturation period. Cool mists off the lake keep temperatures lower than surrounding areas, and protect plants from too much direct sunlight.
Take note of the long and slender shape of these Parainema beans, a unique varietal grown primarily in Honduras.