Country: Honduras
Area: Santa Bárbara, El Dorado
Processing: Washed
Varietal: Parainema
Altitude: 1450 MASL

cola nut
fruit tea
mango

Aureliano Sagastume has been working with coffee since he was a child – from the age of 15, he worked with his father, who was also a coffee producer. In 2005, he had the opportunity to buy a plot of land, and plant coffee – in 2015, he replanted with the Parainema variety, planted alongside some timber trees to diversify his income.

Fresh cherry is picked daily on his farm, and transported to his neighbour who has a wet mill. The cherry is pulped and dry fermented for approximately 12 hours, and then washed three times before being dried on raised beds for 12-15 days. This elaborate processing method allows the Parainema cultivar to display weighty citrus on top of a sweet and floral backbone, expect cola and bergamot as well as other sweet spices.