La Joya - Parainema 65h Natural

Summary

A specialty coffee from Honduras, specifically from the El Cerron region in Marcala, produced by Carlos Amaya at Finca La Joya. The coffee is of the Parainema variety, a Timor hybrid developed for disease resistance. It undergoes an extended whole-cherry fermentation for 65 hours before natural drying on raised beds. Grown at 1800 meters altitude, it offers a floral and fruity profile with notes of rose, lime, honey, and caramel. Harvested in February, this coffee is scored above 80 and is part of a direct trade supply chain.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

80

Producer

Carlos Amaya

Altitude

1800 m.a.s.l

Variety

Parainema

Notes

Caramel, Rose, Honey, Lime

The roaster

Chronic

Chronic is a Swiss specialty coffee roaster in Geneva, crafting organic and Fairtrade beans since 2017. Their slow approach helps each origin shine—no capsules…