Parainema, a small farmer in Benigno Mejia, Honduras, has been growing coffee for more than 200 years.

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Parainema species of Benigno Mejia smallholder in Honduras

Coffee has been grown in Honduras for more than 200 years (it began in 1804)

According to statistics, the current planting area has reached 280000 hectares, all of which are mainly small coffee farmers. 92% of coffee farmers in Honduras are small individuals, and most of their coffee plantations cover less than 3.5 hectares. These small coffee farmers account for 60% of coffee production! Coffee is a very important crop in Honduras.

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. Honduras collects 3 million bags of coffee every year, supplying good quality coffee and unique coffee flavor, large quantity and high quality! Now it has become the largest producer in Central America and the top ten coffee exporters in the world.

Parainema

This batch of coffee beans is named "Parainema". Parainema coffee is a new variety developed through mating, which can prevent coffee leaf rust and nematode erosion. The improvement of coffee began in 1981 in a series of "producers' demands for disease and pets"

(known as Sarchimor Tmur5296) under the experiment. The improved coffee was first grown in Costa Rica between 2006 and 2008, and was subsequently introduced to Honduras in 2010 and named Parainema.

The display of this quality is due to the fact that the granules of Honduran coffee beans are large in shape, uniform in size and uniform in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then select the ripe red fruits. For coffee fruits of the same branch, it often takes several weeks to pick them all.

And high-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when soaking, the defective fruit will surface and can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee in Honduras is dried in the sun, so there is always a hint of fruit in the taste.