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HomeCoffeesGrevil Sabillon “Rootbeer Float” | Santa Barbara, Honduras
Santa Bárbara · Honduras

Grevil Sabillon “Rootbeer Float” | Santa Barbara, Honduras

Washed Parainema

Roasted by Luna Coffee

Stock not confirmed
FarmRoaster-stated
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Details

RoasteryLuna Coffee· Vancouver, Canada
FarmGrevil Sabillon’s farm, Honduras≈
ProducerGrevil Sabillon
ProcessWashed✓
HarvestApril 2025✓
Altitude—
ClimateTropical savanna
VarietiesParainema✓
Roast—
Tasting noteschinotto soda, lime-like zippy acidity, herbal complexity, grounding bancha tea, tropical tootsie roll✓

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

Flavor Profile

5NOTES
  • lime-like zippy acidity
    Fruity › Citrus › Lime
  • herbal complexity
    Green/Vegetative
  • grounding bancha tea
    Floral › Black Tea
  • tropical tootsie roll
    Fruity
  • chinotto soda
    not on the wheel

Supply Chain

  1. Farm

    Grevil Sabillon’s farm, Honduras

    Grown by Grevil Sabillon · Santa Bárbara

  2. Harvest

    Parainema · Washed · 2025

  3. Roastery

    Luna Coffee

  4. Coffee· viewing

    Grevil Sabillon “Rootbeer Float” | Santa Barbara, Honduras

Keep exploring the atlas

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

Tastes similarRootbeer Float | Grevil Sabillon ~ Parainema | Santa Bárbara, Honduras (Mar 2025)Rootbeer Float ~ Parainema by Grevil SabillonHonduras Balbina Sabillon Parainema Natural Espresso 250G 1Alexander Sabillon Catuaí, HondurasAceRoberto Sabillon Anaerobic PacasMore from this producerGrevil Sabillon5Same variety, exploredParainema223Similar flavour profilechinotto soda, lime-like zippy acidity, herbal complexity4Same processWashed13025From the same originHonduras1206More from this roasterLuna Coffee196 coffees
Community

Brew recipes

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

ProcessWashed
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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

Harvest sourceObserved