We recommend that you give the coffee a rest period of 2-4 weeks after roasting. Here you will experience that the taste and aroma of the coffee has opened up.
The coffee
This coffee has a delicious taste of orange, vanilla and milk chocolate. The coffee is sweet and creamy, and might remind you of the taste of Tic-Tacs with orange.
The coffee is a natural processed Parainema. Although Parainema is not technically 100% Arabica, it is an interesting choice for coffee lovers. It originates from Timor Hybrid, a natural cross between Arabica and Robusta.
Despite its Robusta heritage, Parainema is generally considered an Arabica variety, as it is genetically closer to Arabica and has a similar flavor profile. Furthermore, both the berries, the wood and the leaves are almost identical to a typical Arabica plant. But most importantly — it doesn't taste like a Robusta coffee at all.
What is natural processing?
Natural coffee is made from coffee berries that are dried exactly as they are - which is why it is called as it is. This means with both pulp and skin still on the berry.
This differs from honey processed coffee, where the skin is removed from the coffee berry and the pulp is left behind when the coffee berries are dried. And with washed coffee, everything is removed except for the bean.
Honey processed coffee is known to have more syrupy and caramel-like flavor notes, while the natural processing typically produces more fruity notes and is less complex.
The farm
This exquisite coffee is grown by experienced coffee farmer José Arístides Santos at his farm, Finca el Mirador, in the Ocotepeque region of Honduras. José, now 74 years old, has dedicated his life to coffee production. This passion and dedication to quality can be tasted in every cup.
