This is what you drink, this is what you like
I admit, such coffees are among my favorites. It’s juicy, it’s sweet – a bit like a light wine, with the smooth texture of milk chocolate.
Where did it come from? Well, from the Santa Barbara region of Honduras. Jose Andres Castillo Mejia settled in the Santa Barbara region in 1985, and bought his first farm in 1990, where at first he grew low-quality coffee. Some seven or eight years ago, Jose bought another piece of land, where he began growing several specific botanical varieties – including Parainema, which we’re looking at in this package. I don’t know if Jose has a PhD in Honey’s processing – but even if he faked such a paper, no one would know. Here it came out perfectly for him. In these few years Jose really understood the raw material and learned to handle the beans perfectly. It is thanks to his processing that the beans acquired the sweetness and juiciness that you feel in the cup.
How does Jose handle the beans? The cherries ferment for 48 hours before the pulp is removed, and then undergo dry fermentation in plastic bags for another 48 hours. The beans then dry in the sun for 20 days, being raked regularly to make sure everything dries elegantly and evenly. Thus prepared, the coffee awaits export. A truly sweet and juicy lot!
