Honduras
Finca Genesis
Coe #19

Washed process Parainema, Pacas

Flavour: blackcurrant winegum, violet, nashi pear

Body: Acidity:

We’re excited to share this coffee from Roberto Belarmino Contreras Rodriguez, whose farm is located in the Las Flores community in the municipality of Santa Barbara, and placed 19th in the 2017 Honduras Cup of Excellence.

He says the key to his success was keeping the crop in optimal conditions. He also picked only ripe cherries, wet milled in a clean and well calibrated machine, carefully monitored fermentation, and controlled the drying process in solar driers.

He hires 3–4 people to help run the farm throughout the year, plus 15 pickers hired from the local community during harvest season.

Cup of Excellence is a competition for the very best coffee in each country. These COE coffees are sold in a special auction, earning farmers a premium to recognise the unique flavours from each farm.

These COE coffees are sold in a special auction, and earn the farmers a big premium to recognise the unique flavours

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Roberto Belarmino Contreras Rodriguez
Country: Honduras
Region: Las Flores, Santa Bárbara
Altitude: 1550m above sea level
Varieties: Parainema, Pacas
Process: washed
Harvested: December 2016
Importer: Cup of Excellence
Body: Medium
Acidity: Vibrant
Tasting notes: Blackcurrant winegum, violet, nashi pear
Roast style: Omni (filter + espresso)

Varieties

Pacas variety

A natural mutation of the Bourbon variety

Parainema variety

A relatively unusual hybrid created in the 1980’s by IHCAFE, Honduras’ national coffee research centre

The location

Coffee from Honduras

The largest producer of coffee in Central America and one of our favourite coffee producing nations, capable of producing fruit driven coffees with a great, vibrant acidity.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.