ESPRESSO
Roasters Selection: Honduran Parainema

SINGLE ORIGIN - ESPRESSO

OUT OF STOCK
This blend of espresso roasted Honduran coffees has been selected by one of our production roasters, Larry ‘Hearthrob’ Cooper. During his career as a roaster, Larry has always been drawn to lots from Honduras, particularly lots of the ‘parainema’ varietal. The majority of the blend is a washed carbonic maceration parainema from El Danto, Santa Barbara (70%), while the remainder is a washed parainema from El Laurel in El Paraiso (30%). The result is an espresso that is sweet, floral and leaves you wanting another cup.

Notes of green apple and chamomile are the highlights of this blend of selected parainema lots, which transitions into a toffee-like sweetness as it cools.

  • Flavour profile

    Green apple
    Toffee
    Chamomile tea
    White stonefruit

    Flavour
    Body
    Aroma
  • Brew guide
    AGE BEST USED
    14-30 days after roast
    METHOD
    Espresso
    DOSE
    20g
    EXTRACTION VOLUME
    42g
    EXTRACTION TIME
    26-31 seconds
    TEMPERATURE
    93.5°C
  • Origin
    • Honduras (100%)
      CountryHonduas
      FarmEl Laurel & El Danto
      ProducerCarlos Madrid & Oscar Daniel Ramirez
      RegionSanta Barbara & El Paraiso
      VarietalParainema
      ProcessCMW 70%, Washed 30%
      Altitude1380-1400masl