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Honduras – (Microlot) Walter & Sergio Romero

The Parainema varieties has been introduced in Honduras in 2010. A special process (Natural/Aerobic) has been utilized for this Microlot. The final result is a coffee with excellent sweetness, full body and radiant acidity

Q-Score: 86.50

CHF 18.50

tasty notes:

Sweet and very fruity coffee. Mild acidity and good body. Sweet notes of cane sugar, fruity notes of plum and peach, on the finish of tropical fruit and grapes
body
3/5
Sweetness
5/5
Acidity
2/5

tasty notes

Sweet and very fruity coffee. Mild acidity and good body. Sweet notes of cane sugar, fruity notes of plum and peach, on the finish of tropical fruit and grapes
body
3/5
Sweetness
5/5
Acidity
2/5

ADDITIONAL INFORMATION

Weight
250g
Varieties
Parainema
Country
Honduras
Region
Copan, Corquin, El Cerro
Process
Natural, aerobic
Altitude
1350-1450 msl
Producer
Finca La Lesquinada
In Warehouse
Coffee
honduras (microlot) walter & sergio romero
Description
The Romero brothers, Walter and Sergio, are part of a third generation family of coffee producers. The father passed on to the two brothers the passion to continue improving the production of high quality coffee, promoting ecological management of processing plants and innovation on post-harvest techniques.Walter and Sergio decided a few years ago to grow a not yet well known variety of coffee: Parainema. This is a variety introduced in Honduras recently, between 2010 and 2012, and is grown in the La Lesquinada finca on a plot of about 6 hectares for a total of 35,000 plants. Its particularity is given by its high resistance to Coffee Leaf Rust (better known as Coffee Rust).In addition to Finca La Esquinada, the two brothers manage the Cafco cooperative, which processes the coffees of the producers in the Copan department, giving the opportunity to take advantage of innovative processing plants and laboratories with state-of-the-art equipment. The cherries of this coffee are harvested completely by hand once they have reached maximum ripeness. The fermentation process is aerobic, lasting about 48 hours and the processing is natural. The drying takes place on raised beds and the time of exposure to the sun is about 14/21 days