Colombia, Jairo Arcila (Parainema)

Purple fruits & eucalyptus

This Parainema varietal (native to honduras) is a combination of perfect altitude & progressive farming. Whilst we have have brewed many brilliant Parainema over the years. This is our first time roasting them. Whilsts its not quite Honduras season we couldnt resist when one of our favourite vareitals is produced by one of our favourite producers. Expect a completely unique cup of coffee.

Farm Name : Santa Mónica
Location : Armenia, Quindío
Altitude : 1450-1500masl
Variety : Parainema

SCA score : 88,5
Processing Style: Natural
Fermentation Time : 45 hours aerobic
Drying : 8 days

Varietal - Parainema

Developed by the Instituto Hondureño del Café (IHCAFE) and officially released in 2024, the Parainema variety was created to empower coffee farmers. Its primary purpose is to provide a high-yielding crop that offers natural resistance to common threats like Coffee Leaf Rust, allowing for a more secure and worry-free harvest.

It is a selection of Sarchimor group, which is a cross between the Arabica variety Villa Sarchi and the Timor Hybrid.

This variety is perfectly suited for medium altitudes, where it consistently delivers exceptional productivity and superior cherry quality.

Natural

Jairo Arcila and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Monica sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to our processing center, La Pradera, in Grainpro bags or suitable containers to preserve their freshness.

Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.

After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.

For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds. Here, they are spread evenly in thin layers to allow for consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.

The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.

We aim for a moisture content of 9.5%-11%, which is the perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for our coffees.