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.

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].