With a sweet, Verbena herbality and a dense, plum sweetness; This lot of Roberto Sabillon's Parainema culminates with a long, lasting finish.
Las Flores, Santa Barbara
1480 - 1545 Meters
February - May
Plum, Verbena, Dense
The key to a farmer's ability to share with us the success of his produce is a transparent supply chain. He can then, and only then, understand the impact his efforts have on the value of his product. Previous to this past decade, such supply chains have been a rarity in Honduras and many farmers have historically resorted to selling their parchment to "coyotes", or middle-men, who purchase coffee at a minimum price and keep any premiums to themselves. Not to mention, in a rainforest (read: "moisture") -filled country such as Honduras, quality-related feedback and meticulous drying practices are imperative to a high-quality product.
The Santa Barbara region of Honduras represents a farming region that surmounts adversity to produce some of, not only the most distinct-tasting in Central America but the best coffees in the world. With more first-place Cup of Excellence wins than any mill in the world, Santa Barbara's own Beneficio San Vicente is responsible for much of the financing and technical support that lead farmers like Roberto Sabillon to produce gems like this year's lot of Parainema from Miraflores.
A cross between Villa Sarchi and Timor Hybrid, Parainema is a type of Sarchimor that was first produced in Costa Rica and introduced in Honduras about a decade ago, in the growing area of Paraiso. More resistant to coffee leaf rust and nematodes, Parainema is also known for its quality of flavor. With floral and tea-like qualities, we are excited to offer our very first Parainema from Roberto Sabillon’s finca Miraflores.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.