HONDURAS cherries ∙ quince ∙ cane sugar sweetness
The proud producer of this exotic variety, Parainema, is Eulogio
Martinez whose plantation won
the 1st place of Cup of Excellence Honduras in 2015.
I
n the World of Coffee 2016 in Dublin we managed to secure a small lot of Parainema, which is an exotic, hard to find variety from Honduras. A truly exclusive offer. What followed the blind buy was the pleasant surprise that the coffee comes from Los Yoyos, a farm that had won the Cup of Excellence. Honduras is the 7th biggest coffee exporting country in the world, growing mostly Caturra, Catuai, Pacas and Typica varieties. Half of the country’s coffee comes from three growing areas, one of them is Copan (more specifically Santa Barbara) where this coffee is from. The relationship of our supplier with Eulogio Martinez goes back a long way, to 2008. He was the pioneer to grow Pacamara in Santa Barbara, making him an “outsider” in the area. Although the flavour profile of the coffees grown in the first few years was not really balanced, they were definitely not run-ofthe-mill. Eulogio gradually improved the quality of his coffee, and he planted new variants, including
the distinctly rare Parainema, which is a newly developed hybrid of Pacamara. It is more resistant to leaf rust and some nematode. The breeding of this new variant started in 1981, and the laboratories first came up with the variant Sarchimor T-5296. Although the first experimental planting was in Costa Rica in 2006-2008, this new variant was also grown in Honduras in 2010. By then, it had been called Parainema.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
From the profits of hard work as picker over 20 years, Eulogio had just managed to save enough money to buy Los Yolos. Today he lives here with his wife and their eight children, and Eulogio is constantly striving to find out the secret of the best coffees of the world. We are sure that he is on the right track. His family actively participate in the development and improvement of Los Yoyos, and they have just purchased a new washing station complete with a pulper and elevated drying beds installed under parabolic dryers. * Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by The CCS
LOS YOYOS