We are loving this coffee! It is an easy drinker. Rich and full of flavor.

Alexia’s coffee pillar is the Parainema. As a Honduran variety, she believes it highlights and exemplifies the exceptional quality Honduras has to offer, even in the world’s most competitive coffee markets. This coffee stands as a proven testament to that.

Lot Processing description -

This coffee was manually harvested at peak ripeness and sugar content levels of 20-21° Brix during the months of January through April of 2025.

Upon harvest, this Parainema was dry fermented in sealed barrels for 24-28 hours where the temperatures ranged from 30 - 32°C. The fermentation process was stopped when the coffee’s sugar content levels reached 11.5-12° Brix.

 The coffee was subsequently washed and dried in unshaded raised beds for 12-15 days where t he temperatures ranged from 20 - 27°C Until it reached 10-11% moisture levels before being prepped for export.