Honduras | Santa Barbara Department San Vicente Processing Plant Zacastumi Small Farmer Parainema Rare Variety

Honduras | Santa Barbara Region San Vicente Processing Plant Zacastumé Smallholder Parainema Rare Variety Flavor?

Honduras Zacastumé Smallholder Parainema Rare Variety. Honduras has 280,000 hectares of coffee plantations, predominantly operated by small coffee farmers whose plantations are mostly smaller than 3.5 hectares. These farmers account for 60% of the country's production. In the coffee plantations, men and women hand-pick coffee beans, which are then carefully processed and crafted according to market demands to satisfy consumers' different taste preferences. Honduras harvests three million bags of coffee annually, providing the world with perfect coffee and unique coffee aromas. With abundant quantity and excellent quality, it has now become the second largest coffee exporter in Central America and the tenth largest in the world. The coffee industry in Honduras affects the livelihoods of 100,000 families, creating one million job opportunities and establishing a permanent economic foundation for Honduras.

Parainema, a hybrid variety, can resist leaf rust diseases and other pests and diseases. Parainema was developed in 1981 through experiments to combat different coffee pests and diseases, also known as Sarchimor T-5269. Actual cultivation began earliest in Costa Rica during 2006-2008. As for its introduction to Honduras, it was in 2010 when it was named Parainema. Parainema coffee trees are small shrubs. Due to differences in their genetic lineage, the leaf tips may be green, yellow, or a mixture of both colors. They can prevent coffee leaves from getting leaf rust disease and resist nematode infestation.

Honduran coffee is divided into six major producing regions, distributed across the western and southern areas: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average cultivation altitude is above 1,100 meters. The coffee varieties are 100% Arabica, with 69% belonging to HG grade, 12% to SHG, and 19% to CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Honduran coffee quality is first-class, and its prices are also the most competitive among Central American countries. The coffee beans are small, round, and slightly light blue-green in color, belonging to high acidity with a full-bodied and slightly sweet taste, suitable for both blended coffee and single-origin coffee.

Coffee Information

Region: Santa Barbara Region

Producer: San Vicente Processing Plant

Variety: Parainema

Altitude: 1,500 to 1,900 meters

Processing Method: Washed processing

Flavor Description: Tomato, grape, watermelon, lime, delicate acidity with smooth aftertaste

Among Honduras' 18 provinces, 15 are engaged in coffee production operations. It's no exaggeration to say that coffee is an important economic crop and foreign exchange source for Honduras. Coffee has created over 1 million job opportunities in Honduras, affecting the livelihoods of many families. In Honduran coffee plantations, regardless of gender, everyone hand-picks coffee beans, carefully processing and crafting them according to market demands to satisfy consumers' different taste preferences. Honduras is also one of the world's important emerging specialty coffee producing regions, with excellent coffee quality. The cultivated coffee varieties are 100% Arabica, of which 69% belong to HG grade, 19% to CS grade, and 12% to SHG grade. The varieties are diverse, including: Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Honduran coffee mainly comes from six major producing regions, distributed across the western and southern areas: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho, with each region's average cultivation altitude above 1,100 meters. Besides producing high-quality coffee, Honduras also actively supports and invests in the export of organic or Rainforest Alliance certified coffee beans. Its coffee quality is not only first-class but its prices are also the most competitive among Central American countries!

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water for 25s pre-infusion. Second infusion to 120g water, then pause. Wait until the water level in the coffee bed drops to half before continuing infusion. Slowly pour water until reaching 225g. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains water quickly, pausing during pouring can extend the extraction time.

Important Notice :

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Tel:020 38364473