Honduras Parainema Honey Anaerobic

About This Coffee

Belarmino inherited the farms from his father. His father was also a great coffee producer and he was helping to harvest, wash and dry the cherries from his childhood. 20 years old, he took charge of several farms, and at 30 he had his own farm. The Parainema variety is a hybrid variety designed to be disease and insect resistant with maintaining quality. This lot is a great example of the Parainema variety, with beautiful acidity and very few defects. The honey anaerobic process is carried out by placing the harvested cherries in a tank for 72 hours of anaerobic fermentation. The pulp is removed and is dried with the parchment and mucilage on African beds for 14 days. During this period, the defective beans are removed. There is little taste of fermentation flavour due to anaerobic fermentation and the juicy, fruity acidity of grapes, blood orange and plum is obviously coming out. The aftertaste gives the impression of fresh herbs, such as basil.