Parainema
Parainema Natural
Controlled anaerobic natural process — figs, milk chocolate, and cherry with a sweet balanced body.
Cordillera Montecillos (Marcala)
1,200–1,400 MASL
Altitude
1,200–1,400MASL
Screen Size
15–16screen
Caffeine
1–1.4%
Defects
8−pts
Sensory Profile
Tasting Notes
Fragrance / Aroma
Floral
Flavor
Figs, Milk chocolate, Cherry, Brown sugar, Molasses, Macadamia
Acidity
Sweet
Body
Sweet, balanced, round
Cup Profile
88 pts — Complex natural sweetness with chocolate and fruit depth
Origin
Where It Grows
CountryHonduras
RegionCordillera Montecillos (Marcala)
Altitude1,200–1,400 MASL
Seed ShapeMedium, oval, defined central groove.
Processing
How It's Made
Harvest MethodManual selective with optimal brix measurement.
ProcessControlled anaerobic fermentation, natural dried.
Flower to Cherry8–9 months
Production1,200–1,800 Kg/Ha
Technical Data
Full Specifications
Screen Size15–16 screen
Moisture≤12%
Defects8−
Flower to Cherry8–9 months
Production1,200–1,800 Kg/Ha
Opt. Temperature18–24 °C
Opt. Rainfall1,300–1,600 mm/yr
Altitude1,200–1,400 MASL
Caffeine1–1.4%
Harvest MethodManual selective with optimal brix measurement.
ProcessControlled anaerobic fermentation, natural dried.
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