Paleinema Parainema Coffee Variety from San Vicente Saint Vincent processing Plant in Honduras

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Origin: Honduras

The name of the manor: the family of Sakastoume, Honduras.

Various nutrients from raw coffee beans are thermally degraded into various odor molecular structures under baking, producing flavors similar to those of various aromas. Good coffee beans are naturally rich in aroma, and in high temperature, medium temperature, low temperature, there will be a variety of natural aroma changes, very pleasant, worthy of careful taste.

Washing of the family of Sakastoum é in Honduras

Honduras Sagastume Parainema Washed

Floral aroma, vanilla, grape, lime, virgin tomato, nut, brown sugar, maple syrup, delicate acidity, soft finish.

Honduras has begun to grow coffee for more than 200 years. According to statistics, the planting area now reaches 280000 hectares, which are mainly small-scale coffee farmers. 92% of Honduran coffee farmers are small individuals. In the coffee garden, coffee farmers harvest red fruits, wash and ferment them and grade them according to the needs of the market to meet the different tastes of consumers.

St. Vincent processing Plant (San Vicente)

It is an ancient classic processing plant in Honduras, presided over by a famous local agronomist Mr. Angel Arturo Paz, this is the secret of St. Vincent's treatment plant in COE (Cup Of Excellence). Purchase coffee cherries from small farmers in the surrounding towns of El Cielito, Las Flores and El Cedral. Although the quantity is so small that it is usually difficult to produce these small farmers in separate batches, the beautiful and unique climate and the treatment plant have been of great help to small farmers in terms of knowledge, technology and economy, so that the coffee produced in this region has always been amazing with high sweetness and fruit-like flavor.

Parainema (Paleinema) is the champion variety of 2017COE in Honduras.

The bean shape is as long as the brothel bean, the color is green and full, it is a new variety cultivated through mating, which can prevent the leaf rust of coffee leaves and the erosion of nematodes. The improvement began in 1981, when the improved stable coffee was first grown in Costa Rica in 2006, introduced to Honduras in 2010, and won by El Laurel Manor in the 2017 COE competition.

Treatment method (Coffee Processes)

It refers to the process of turning ripe red fruits into dried raw beans. Each treatment method has its own advantages and disadvantages, and is affected by the natural environment and demand of the producing area, so each producing area has its own suitable treatment method. This batch is solarization treatment.

[washing method] Washed / Wet Processed

After removing the peel and pulp, soak in water in the fermentation tank to ferment, remove the residual pectin mucosa on the inner pericarp, and then rinse with water, which is rich in acidity, one of the conditions of fine coffee.

Treatment: washing

Bean seed: Parainema (Paleinema) Honduras 2017 COE champion variety

Flavor: floral aroma, lime, grape, virgin tomato, delicate acidity, soft finish

Baking degree: shallow and medium baking

Packing method: coffee beans half pound (230g / pack) ➡ one-way exhaust valve + Kraft paper bag fresh-keeping clip chain vertical bag

Altitude: 1500-1650m

Shelf life: please see packing for details

Coffee flavor