Honduras Las Botijas El Negro Franklin Nolasco Natural
Arabica Coffee Variety Parainema
Parainema beans are elongated and resemble the Geisha variety in appearance, with a vibrant green color like jade. This is a carefully cultivated new variety with excellent disease resistance, effectively warding off coffee leaf rust and nematode infestations. Its breeding program began in 1981, and it was first stably planted in Costa Rica in 2006, subsequently introduced to Honduras in 2010 and officially named Parainema.
Parainema coffee trees are small shrubs, and due to variations in their genetic lineage, their leaf tips may exhibit green, yellow, or a blend of both colors. Parainema green beans are an extremely rare variety and are meticulously processed by the San Vicente Processing Plant, a consistent winner in Honduras' Cup of Excellence (COE) competition, making them well worth trying.
Arabica Variety – IHCAF 9E0
Developed in the 1990s by the Honduran Coffee Institute (Instituto Hondureño del Café, IHCAFE), IHCAFE 90 is a Catimor-type cultivar derived from Caturra and Timor Hybrid 832/1. The variety was created to combat the long-standing threat of Coffee Leaf Rust in Central America, aiming to improve disease resistance and yield stability while maintaining good cup quality.
IHCAFE 90 is a medium-short tree with compact fruiting and high productivity, making it particularly well-suited for cultivation in Honduras’ mid- and low-elevation regions.
When properly managed and processed, IHCAFE 90 delivers a clean and bright cup profile, often showing citrus, berry, caramel, and honey sweetness, with some lots exhibiting red-berry notes and dessert-like aromatics. As one of Honduras’ representative disease-resistant varieties, it strikes an effective balance between practicality and quality, reflecting the country’s commitment to coffee breeding and sustainable agriculture.
(Coffee Processes)
【Natural / Sundried / Dry Processed】
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following natural processing methods, described below:
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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