Honduras | Finca Deborah - Cecelia Quan's Parainema

Tasting Notes: Black tea, dried cherry, citrus, chocolate, caramel

Origin: Santa Maria De La Paz, Honduras

Elevation: 1450 masl

Varietal: Parainema

Process: Double Fermented - Washed

About: Cecelia Quan, career pharmacist, runs Finca Deborah in Honduras with her family and three full time employees, which grows to 15 during the harvest months. Her farm is roughly 15 acres, over which she takes pride in growing exotic varieties and expertly processing them. Along with her husband, Cecelia has acquired plots of land to reforest that were previously demolished.

This parainema is fermented twice for a total of 96 hours before being washed.  The coffee is depulped at Finca Deborah's own wet mill and dried in raised beds. The extra care and time spend on fermentation really shines through this exquisitely clean and classic cup. The flavors of this one are delicate and comforting.

Rest and house recipe: We're resting this for 14 days before brewing.

V60 - 205° water, (1:16), medium fine grind (75 on the Kingrinder K7)
1:00 bloom followed by two slow pours to final volume, brewing in a total of3:30-4:00.

Espresso - 18 in, 40 out in 0:35.

Roast Level:

 Intensity: 

1/5

Whole Bean Coffee | Net wt. 8 oz.