Honduras | Balbina Sabillon | Parainema | Anaerobic Natural

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

Region: Las Flores, Santa Barbara Elevation: 2300 masl About: Proud Mary's connection to the Santa Barbara region of Honduras began all the way back in 2012 when we were introduced to a small group of producers situated around the town of Peña Blanca, close to the shores of the stunning Lake Yojoa . More than a decade later, that group of producers has grown in number, and our relationships have deepened. I n 2018, Bal b in a became the first female producer we started working with in Honduras. Her family have been producing coffee in Santa Barbara for three generations, and today she works on her modest farm with her two children. Bal b in a ’s farm is planted exclusively with Parainema (and a little bit of GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.) because it thrives at low to medium altitudes. There's also something different about Bal b in a ’s land that makes her Parainema a bit sweeter and rounder than the surrounding areas. Bal b in a loves spending time in her garden when she's not tending to her farm. She is a succulent enthusiast and loves growing unusual and interesting plants. This is the first time we’ve seen an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process from Bal b in a , for a long time she stuck to more traditional types of processing. This coffee is loud and juicyAcidityThe 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., with lots of purple fruit notes.