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HomeCoffeesHonduras | Benjamin Paz | Parainema | Natural | Espresso | 250g
Concepcion del Sur, Santa Barbara · Honduras

Honduras | Benjamin Paz | Parainema | Natural | Espresso | 250g

Natural Parainema, grown at 1650 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.
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Details

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
FarmEl Brujo, Concepcion del Sur, Santa Barbara, Honduras✓
ProducerBenjamin Paz
ProcessNatural✓
Harvest—
Altitude1650 masl✓
ClimateTropical savanna
VarietiesParainema✓
RoastEspresso✓
Tasting notesMilk chocolate, clove, cinnamon, grapefruit✓

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

Flavor Profile

4NOTES
  • Milk chocolate
    Nutty/Cocoa › Chocolate
  • clove
    Spices › Brown Spice › Clove
  • cinnamon
    Spices › Brown Spice › Cinnamon
  • grapefruit
    Fruity › Citrus › Grapefruit

Supply Chain

  1. Farm

    El Brujo, Concepcion del Sur, Santa Barbara, Honduras

    Grown by Benjamin Paz

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Honduras | Benjamin Paz | Parainema | Natural | Espresso | 250g

Keep exploring the atlas

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

Tastes similarHonduras | Benjamin Paz | Catuai | Natural | Espresso | 250gHonduras | Benjamin Paz | Pacas | Natural | Espresso | 250gHonduras | Benjamin Paz | Catuai | Natural | Filter | 250gHonduras | Nahun Fernandez | Parainema | Honey | Espresso | 250gHonduras | Manuel Vallecillo | Pacas | Natural | Espresso | 250gHonduras | Benjamin Paz | Pacas | Natural | Filter | 250gMore from this producerBenjamin Paz59More from this farmEl Brujo10 moreSame variety, exploredParainema223Similar flavour profileMilk chocolate, clove, cinnamon1669Same 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.

ProcessNaturalAltitude1650 maslRoastEspresso
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