Parainema Las Huertas

Species: Arabica

Variety: Parainema

Origin: La Paz, Honduras

Producer: Carlos Amaya

Farm: Las Huertas

Altitude: 1,780 MASL

Process: Natural

Notes: Fruity, strawberry and wineyChocolate, caramel, sugarcane, citric acid, lemon, and tropical fruits

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Carlos Amaya continued a family tradition, taking it further through innovation and experimentation with new processing methods. It is from this passion that such a remarkable coffee was born.

Grown at an altitude of 1,780 metres, this Parainema lot was harvested in January 2025. Before the harvest itself, a rigorous assessment of cherry ripeness was carried out, ensuring that only cherries at the ideal stage of maturity were selected, with sugar levels ranging between 22 and 25° Brix.

The coffee was then processed using the natural method, with alcoholic fermentation. The cherries underwent a 65-hour dry fermentation inside hermetically sealed GrainPro bags, in an environment maintained between 20 and 25 °C, ensuring greater stability of microbial activity. At the end of this stage, the pH was 3.6, while the Brix level had dropped to 16.

The coffee was then sun-dried on raised beds for 30 days, with temperatures ranging between 20 and 30 °C, until it reached a moisture content of 10.7% and a water activity of 0.60.

According to the producer himself, this lot stood out throughout the harvest for its exceptional yield and absence of defects, the result of rigorous selection and work carried out with meticulous attention to detail.