Los Laureles Parainema

This is a 100% Parainema lot. Parainema is a hybrid variety which is resistant to the leaf rust disease/fungus and has been praised for its unique cup profile.

This Prainema lot comes from Santa Barbara Mountain, near Yojoa Lake (the only lake in Honduras).

Lake Yojoa is an impressive natural reservoir of water of volcanic origin; has an incredible diversity of aquatic animals and 50% of the bird species of Honduras are found here; On its coasts are found important archeological sites showcasing the existence of prehispanic civilizations; its panoramic views are simply awesome.

Santa Barbara Mountain was declared a National Park in 1987 and has an altitude of 2,774 masl which makes it the second-highest mountain in Honduras; It has an extensive virgin cloudy forest rich in diversity of flora and animal species and exotic birds, here can bird-watching like Quetzal and Colibrí­ Esmeralda.

The farms are located between these two places giving a special microclimate for the coffee plants, allowing a very consistent cup profile year by year. Right here, in the highest part, the most famous Honduran specialty coffees are cultivated, including the Cup of Excellence winners.

Coffee began to be cultivated here in the 1940s, principally in the lowlands, although it was always a secondary economic sector. Starting in the 70s, coffee became the main economic sector in the area, promoted by the high prices at that time, with Typica and Bourbon the most propagated varieties.

By 2011 the region was very affected by the rust disease that destroyed almost all farms; in the next years, convinced to continue working with coffee, the producers started to renovate their farms including new varieties with rust resistance; but several producers kept the traditional varieties and learn to manage and co-exist with rust.

During this time, it became known the potential of specialty coffee was through the COE competitions, and since then many producers started to experiment with improving their processes and export micro-lots through the San Vicente mill.

Since then, coffee has been the basis of the economy of these communities and an important cultural element.

Washed Process 

Coffee cherries are picked carefully when are at peak ripeness, then, are de-pulped and put into concrete tanks to ferment for approximately 20 hours without water; when the mucilage is fermented, the parchment is rinsed into the tank with a wooden racquet and with fresh water three or four times.

In the final step, the washed parchment is put in a parabolic solar dryer or concret “Patio” to dry for 10 - 14 days.

The cup has very pronounced honey-like sweetness, and is very aromatic, with a very nice florality and pleasant tea-like herbal notes that are complemented by aromas reminiscent of baking spices, chocolatey notes and a round, viscous body.

Location:   Santa Bárbara, Honduras
Producer:   Los Laureles Community
Varietal:     Parainema
Process:    Fully washed
Altitude:    1,400 - 1,600 mts.