Limited Single-Estate Farm Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
From the Santa Bárbara highlands of Honduras, this Parainema varietal from Maria Fernandez’s farm, El Ciprés, showcases the vibrant structure and refreshing clarity that have made the cultivar increasingly respected among Central American specialty producers. Grown at approximately 1,500 meters above sea level, the mountain climate encourages steady cherry maturation, producing a cup defined by lively acidity, layered sweetness, and delicate aromatic complexity.
Carefully washed and raised-bed dried, the profile reveals brown sugar sweetness supported by bright herbal-citrus accents reminiscent of lemongrass tea. Subtle fruit notes of pear, peach, and apricot emerge as the cup cools, while delicate florals of chamomile and soft herbal hints provide complexity in the finish. Light-medium roasts highlight the coffee’s refreshing structure and aromatics, while deeper development introduces richer chocolate tones and a fuller body.
The Farmer Details
Maria Fernandez grew up working alongside her father on the family coffee farm in Santa Bárbara, Honduras. In 2013 she had the opportunity to purchase a portion of that original property, renovating the roughly 1.75-hectare parcel and planting it entirely with the Parainema cultivar.
Parainema, a Honduran hybrid known for disease resistance and manageable plant size, has become increasingly valued for its quality potential in specialty coffee. Maria and her husband continue to develop the farm while raising their children, hoping to pass along both the land and their coffee knowledge to the next generation. The farm, El Ciprés, is named after the shade trees that grow throughout the area and sits at approximately 1,500 meters above sea level.
The Fernandez family works closely with Beneficio San Vicente, improving harvest practices, processing quality, and access to specialty markets.
Roast Levels & Flavor Profiles
Light-Medium Roast — Bright, mouth-refreshing acidity leads with a lemongrass tea character balanced by steady brown sugar sweetness. Subtle fruit notes of pear and peach emerge alongside delicate chamomile florals and faint herbal accents. The body remains clean and structured, highlighting the coffee’s refreshing brightness and aromatic complexity.
Medium Roast — Deeper roast development introduces creamy body and layered chocolate tones. Milk chocolate sweetness transitions into darker cocoa and baking chocolate notes, while the underlying brown sugar character remains present. Hints of dried fruit and herbal complexity linger in the finish, producing a balanced bittersweet profile.
The Coffee Details
Origin — Honduras (Central American origin known for structured sweetness and balanced specialty coffees)
Region — Las Flores, Santa Bárbara (Highland region producing vibrant, high-elevation specialty lots)
Altitude — 1,500 m (Elevation supporting balanced acidity and refined sweetness)
Processing — Wet Process (Washed) (Clean fermentation emphasizing clarity and structure)
Drying Method — Raised Bed Sun-Dried (Even drying that preserves sweetness and aromatics)
Cultivar Detail — Parainema (Honduran hybrid cultivar known for bright acidity and aromatic complexity)
Grade — SHG (Top-quality beans with high density and uniformity)
Screen Size — 16–18 (Top-tier, extra-large beans for uniform roast and outstanding flavor)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Cupping Score — 88 Points (Bright, balanced cup with refreshing acidity and layered sweetness)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post-roast—ground coffee can be opened upon delivery
