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HomeCoffeesHonduras Balbina Sabillon Parainema Natural Filter 250G
Santa Barbara · Honduras

Honduras Balbina Sabillon Parainema Natural Filter 250G

Natural Parainema, grown at 1500 to 1580 masl

Roasted by Proud Mary Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
FarmLas Flores, Santa Barbara, Honduras✓
ProducerBalbina Sabillon
ProcessNatural✓
Harvest—
Altitude1500 to 1580 masl✓
ClimateTropical monsoon
VarietiesParainema✓
RoastFilter✓
Tasting notesIris, vanilla, cocoa, syrupy✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • vanilla
    Sweet › Vanilla
  • cocoa
    Nutty/Cocoa
  • Iris
    not on the wheel

Supply Chain

  1. Farm

    Las Flores, Santa Barbara, Honduras

    Grown by Balbina Sabillon

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Honduras Balbina Sabillon Parainema Natural Filter 250G

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHonduras Balbina Sabillon Parainema Natural Filter 250G 1Honduras Nahun Fernandez Pacas Catuai Natural Filter 250GHonduras Benjamin Paz Parainema Natural Filter 250GHonduras Ovidio Gomez Parainema Natural Filter 250G 2Honduras Ovidio Gomez Parainema Natural Filter 250G 1Honduras | Balbina Sabillon | Parainema | Washed | Filter | 250gMore from this producerBalbina Sabillon12More from this farmLas Flores17 moreSame variety, exploredParainema223Similar flavour profileIris, vanilla, cocoa1492Same processNatural7627From the same originHonduras1206More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1500 to 1580 maslRoastFilter
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability