Honduras
Juan Contreras
Finca Miraflores

Washed process Parainema

Flavour: plum, blackcurrant, red grape

Body: Acidity:

Juan Contreras’s coffee is fermented in concrete fermentation tanks, for between 16–24 hours. His coffee is the dried on raised beds under shade. The coffee is then stored at Beneficio San Vicente, in parchment, inside Grainpro bags to protect the beans from the humidity (these are the green plastic-like bags you’ll sometimes see inside hessian sacks in our photos).

Alongside the Finca Genesis COE, this is also the first time we’ve shared a coffee featuring the Parainema varietal.

It’s a relatively unusual coffee varietal, found mostly on farms in Honduras and Costa Rica. Parainema is a hybrid created in the 1980s by IHCAFE, Honduras’ national coffee association.

Like most hybrids created by associations, its origins come in fighting pests and disease that threaten the local crops. In the case of Parainema, it brings restistance to leaf rust and nematodes, the latter being a particular problem with the tradition of planting coffee alongside banana plants.

Sourcing and ingredients

100% Parainema coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Juan Contreras
Country: Honduras
Region: Las Flores, Santa Barbara
Altitude: 1400m above sea level
Variety: Parainema
Process: washed
Harvested: March 2017
Body: Medium
Acidity: Vibrant
Tasting notes: Plum, blackcurrant, red grape
Roast style: Omni (filter + espresso)

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.

The Opalaca region of Honduras

Southern part of Santa Barbara falls within this region. The area is named after the Opalaca mountain range

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.