Parainema Adolfo's

Species: Arabica

Variety: Parainema

Origin: La Paz, Honduras

Producer: Bryan Bautista

Farm: Adolfo's

Altitude: 1,520 MASL

Process: Washed + double fermentation

Notes: Milk chocolate, citrus, toasted almond and raisinsChocolate, caramel, sugarcane, citric acid, lemon and tropical fruits

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Bryan Bautista, a third-generation producer, took over his own plot of land and is now primarily responsible for all coffee processing on his family's farms. His passion for the field has grown alongside his learning from Colombian and Taiwanese specialists, a journey that has led him to push boundaries in Honduras by embracing innovative fermentation methods to enhance the quality and flavour profile of each lot.

An expert in advanced processing techniques, Bryan applies his knowledge both to his own production and to his family's. For this Parainema lot, the cherries were hand-picked between January and March 2024, with rigorous selection to ensure only those at peak ripeness were chosen, reaching a sugar content of 24° Brix.

After harvesting, the coffee was submerged and then subjected to a 120-hour dry fermentation in sealed bags, maintained at a constant temperature of 22 °C. The process concluded with washing the beans, followed by sun-drying on raised beds for 12 days, at an average temperature of 21 °C, until reaching the ideal 11% moisture content for export.