Honduras Santa Barbara San Vicente Roberto Leiva Parainema Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Honduras Santa Barbara San Vicente Roberto Leiva Parainema Natural
Rum,Tropical fruits, Plum, Brown sugar plum wine, Raisin, Round and full-bodied
The Beneficio San Vicente
The Beneficio San Vicente is located in the town of Pena Blanca, Santa Barbara, north of Lake Yojoa in western Honduras. It has consistently been a top performer in Honduras' Cup of Excellence (COE) competition.
In 2009, the Paz family welcomed a new generation, with each batch of coffee beans undergoing professional cupping and grading at the processing plant. Only after rigorous quality control are they released. They also strive to be communicators between local farmers and various roasters, both large and small, injecting innovative ideas and practical approaches to maintain the best quality and flavor from start to finish. San Vicente purchases coffee beans from surrounding small farmers, providing significant assistance in knowledge, technology, and economics. As a result, the coffee produced is high in sweetness, with intense fruit notes, always leaving a lasting impression.
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.
(Coffee Processes)
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:
【Natural / Sundried / Dry Processed】
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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