Juan Contreras

Finca Miraflores

Flavours of plum, blackcurrant, red grape
Body     Acidity

Best as black espresso/filter

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.


Juan Contreras




Las Flores, Santa Barbara


1400m above sea level






March 2017





Roast style


What makes up Honduras Juan Contreras Finca Miraflores?


Parainema varietal

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.

Coffee delivery: coffee in resealable bag and farm information card

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