Honduras | Ovidio Gomez | Parainema | Honey | Filter | 200g

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Clean
  50
• Bright
  25
• Floral
  25
• Funky
  25

Region: Santa Barbara Elevation: 1650 masl 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 Process: HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Notes: Floral, lime, tangerine, apricot, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones., & 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. About: Fruit bomb aroma. Yowzer! ‘What is going on here???’ we said. Mr Ovidio 'Machete' Gomez of Finca El Paraiso knows how to grow good coffee. 2020 is the second year now that he has produced his honey Parainema. It was a big hit with us last year, and this year we think it's even better! The processing (honey method) has revolutionised this coffee. It is a coffee suited for the curious types who like to try something a little bit different. This harvest expect some exotic flavours to shoot out of Finca El Paraiso and into your cups!