El Salvador Parainema

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Comforting
• Funky

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. A very sweet, balanced naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. built for espresso El Salvador Parainema is a natural single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from Finca Las Brisas in Juayúa, high in El Salvador's Apaneca-Ilamatepec mountain range. Carlos Pola grows it between 1,250 and 1,400 masl, and this is the 2025 harvest. This is the espresso-line lot from Nomad, roasted in Barcelona. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Raspberry · Milk Chocolate · Cherry Nomad describes the profile as very sweet and balanced, with a dense bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a smooth, sweet acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Figs, milk chocolate and cherry lead; as the cup develops, brown sugar, molasses, macadamia and a spiced edge come forward. It pulls a round espresso. Coffee Details Origin El Salvador Region Juayúa, Apaneca-Ilamatepec mountain range Farm Finca Las Brisas Producer Carlos Pola VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Parainema Processing Natural Altitude 1,250–1,400 masl Harvest 2025 Line Espresso line Tasting Notes Raspberry, Milk Chocolate, Cherry About This Coffee Finca Las Brisas sits in Juayúa, in the Apaneca-Ilamatepec range, and it is run by Carlos Pola, the fifth generation of a farming family. Carlos spent twenty years in the textile industry before giving himself over to coffee in 2012, convinced that specialty was where the future lay for Salvadoran producers. He now manages Las Brisas alongside two other family farms, with sustainability and traceability driving the decisions. Mycorrhizal fungi in the soil help the trees take up nutrients and hold water. Planting follows the contour of the slope. And the coffee is tracked digitally from the farm through to the cup. This lot is the Parainema variety, naturally processed. Nomad buys it through an ongoing direct-trade relationship with Carlos — an arrangement built to keep quality, transparency and stability steady on both sides. How to Brew Method Espresso Ratio 1:2 Coffee 18g Water 36g in the cup Water Temperature 93°C Total Brew Time 28–32 seconds Our house starting point —