Honduras Edwin Ever Sabillon Parainema
Honduras Edwin Ever Sabillon Parainema
Honduras Edwin Ever Sabillon Parainema
Notable sweetness and a splash of acidity when roasted on the lighter side. Raw sugar notes shift to a caramelized shade in the aftertaste, with glimpses of tart orange, dark tea, and hints of spice. City to Full City.
Full Cupping Notes
This Parainema varietal separation proved to have notable sweetness, and splash of acidity when roasted to the lighter end of the roast spectrum. The fragrance of the ground coffee had a caramel note, honey almond, and mild accent of fruit. The wet aroma was saturated with brown sugar sweetness, and interesting spice notes, tea and sweet herbs. Tasting my City roast, I was struck by the acidity in the cup. It's not a screaming bright coffee, but rather, has a clean citrus aspect that was mouth-refreshing, and fits right in with the cup flavors. My City roast expressed raw sugar notes up front that shifted to a more caramelized shade in the aftertaste. In between, the cup profile offered glimpses of caramel glaze, tart orange, dark tea, and hints of spice. Full City roasts are still very sweet, though I wouldn't recommend going any darker. The levels of sweet and bittering flavors were well-balanced, acidity rounded off, and body enhanced. It's a very nice daily drinking coffee at this roast level, not too smokey, and sweet all the way through the long finish.
Specs
Region Las Flores, Santa Barbara Processing Wet Process (Washed) Drying Method Raised Bed Sun-Dried Arrival date February 2025 Arrival Lot size 17 Bag size 69 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Parainema Grade SHG EP Appearance .4 d/300gr, 16-18 Screen Roast Recommendations City to Full City Type Farm Gate
Product Overview
Product Overview
| process method | Wet Process (Washed) |
|---|---|
| cultivar | Modern Hybrids |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
Edwin Ever Sabillon grew up in coffee, working during the harvest season with his father, picking coffee at their family farms. When he was old enough to manage on his own, his father gave him 1/2 hectare of land planted in Catuaí, which was lost to leaf rust in 2011. Shortly after, Edwin's neighbor told him of a new varietal produced in Honduras called "Parainema". The name itself is a hybrid of Paraiso and nematode ("Parai" + "nema"), of which the cultivar is resistant to. Perhaps just as important, it's known for producing a good cup, which Edwin's neighbor could attest to having won the Cup of Excellence competition in Honduras that year. Edwin planted his 1/2 hectare in this variety and the rest is history. Edwin and his wife Jenny have since expanded their farm ("El Plan") to 2 hectares, 1/2 of which is planted in Parainema. Their 1400 meter farm is located in Las Flores village, within the Santa Barbara department. The family has been working with Beneficio San Vicente to improve their harvest/post-harvest practices, as well as to access a greater segment of the Specialty Coffee market.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | No |
Honduras Edwin Ever Sabillon Parainema
Honduras Edwin Ever Sabillon Parainema
Notable sweetness and a splash of acidity when roasted on the lighter side. Raw sugar notes shift to a caramelized shade in the aftertaste, with glimpses of tart orange, dark tea, and hints of spice. City to Full City.
Full Cupping Notes
This Parainema varietal separation proved to have notable sweetness, and splash of acidity when roasted to the lighter end of the roast spectrum. The fragrance of the ground coffee had a caramel note, honey almond, and mild accent of fruit. The wet aroma was saturated with brown sugar sweetness, and interesting spice notes, tea and sweet herbs. Tasting my City roast, I was struck by the acidity in the cup. It's not a screaming bright coffee, but rather, has a clean citrus aspect that was mouth-refreshing, and fits right in with the cup flavors. My City roast expressed raw sugar notes up front that shifted to a more caramelized shade in the aftertaste. In between, the cup profile offered glimpses of caramel glaze, tart orange, dark tea, and hints of spice. Full City roasts are still very sweet, though I wouldn't recommend going any darker. The levels of sweet and bittering flavors were well-balanced, acidity rounded off, and body enhanced. It's a very nice daily drinking coffee at this roast level, not too smokey, and sweet all the way through the long finish.
Specs
| Region | Las Flores, Santa Barbara |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | February 2025 Arrival |
| Lot size | 17 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Parainema |
| Grade | SHG EP |
| Appearance | .4 d/300gr, 16-18 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |