Flavor characteristics of washed Parainema Coffee from Limon Coffee Farm in Honduras

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RobertoSerafínRamírezFernandezRoberto

Always a coffee grower, third generation grower, there is a farm called Limoncito (meaning little lemon) in La Encarnacion, Ocotepeque. He and his family work hard, and their passion for coffee is reflected in the taste of their product. He loves working in this field because he knows he brings better taste and aroma to his coffee every time he puts it into the plantation. His farm is not very high altitude (1100 MASL), but it is ideal for the coffee chosen, which is Parainema (coffee variety developed by IHCAFE).

He plans to invest the proceeds from coffee sales back to improve his farm and processing. He hopes he can help return to his community for more educational opportunities.

The coffee tradition of our family has been going on for more than 80 years, and in 1930 my father Don Elisandro Ramírez, a native of La work Ocotepeque, came to the land of Encarnación Ocotepeque, where he finally settled down. His interest in coffee came from reading pamphlets sent by Mr Pompilio Ortega to municipalities explaining all the benefits of coffee and representing the future of the country. Thus, the first plot of land acquired 1 manzana, close to the Playon River bank, planted their first Typica variety. The farm I am now involved with is the Catuaí variety that my father bought for £ 800 for Typica coffee grown in the 1950s, changed to Caturra varieties only in 1985, and was completely destroyed by rust attacks five years ago, and later started growing.

Limoncito

Farmer Roberto Serafin Ramirez Fernandez

altitude of 1100

Country Honduras

year 2018

City La Encarnacion

Regional Ocotepec

Front Street Coffee recommends brewing Honduran coffee in 89-90 degree water, with tropical fruit, chocolate, honey, tamarind, sweet molasses flavors.

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