Parainema

OriginEl Salvador

ProcessNatural

Summary

This coffee from Finca Las Brisas in Juayúa, El Salvador, is produced by Carlos Pola, a fifth-generation coffee farmer. The Parainema variety undergoes natural processing: cherries are floated for selection, kept in bags under shade for two days to dehydrate, then dried on beds (first two days in sun, then in shade). It offers a sweet and balanced profile with notes of figs, milk chocolate, cherry, spiced notes, brown sugar, molasses, and macadamia nut, with a dense body and soft, sweet acidity.

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Details

FormatBean

Roast profileEspresso

DecaffeinatedNo

ProducerCarlos Pola

Altitude1250 - 1400 m.a.s.l

VarietyParainema

NotesRaspberry, Milk Chocolate, Brown Sugar, Molasses, Spice, Cherry, Fig, Macadamia

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The roaster

Nomad

NOMAD Coffee is a specialty coffee roaster based in Spain, sourcing single-origin beans from Peru, Colombia, Kenya and beyond, roasted for both espresso and filter. They chase clarity and sweetness—think yuzu, kiwi, yellow plum, and cacao in their current lineup. They run their own cafés across Spain and ship across Europe. Their Coffee Academy trains everyone from home brewers to aspiring baristas. A Certified B Corp with a solid subscriber base, NOMAD drops new microlots regularly, with transparent sourcing and tasting notes that actually deliver. Serious about quality, refreshingly unpretentious—good coffee, no gatekeeping.

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