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This roast was designed using three primary factors: the region of origin (Honduras), the processing method (fully washed), and the intended roast endpoint (light). Based on these, the gas pressure was set high to capture the delicate, clean flavors associated with fully washed coffees.
Fully Washed Process Characteristics
Fully washed coffees typically show an initial steep drop in BT Rate of Rise (RoR) following the first crack, often with a lower start temperature than other washed coffees. To address this, a high gas pressure is essential for sustaining a steady roast pace without stalling post-crack, which can otherwise compromise flavor intensity and lead to flat or “baked” profiles. The chosen high gas setting enabled bright acidity and clear floral notes to shine, enhancing the cup’s lively, balanced profile.
Additional Notes
El Laurel Parainema is a standout in quality, often selling out on release day. I find the coffee’s ideal expression is reached a few months post-import—around five months—when the “green resting” period has softened some of the initially sharp citric tones and emphasized a more complex character.
The 2024 harvest of this Parainema is especially impressive. Over years of tasting this lot, this year’s crop has proven to be the best, surpassing many in quality. It shows none of the woody or herbal tones often associated with fully washed coffees from Honduras. Instead, it offers a remarkably clean, tea-like profile with strong floral notes, closely resembling the profile of a Geisha. This lot exemplifies the essence of Honduran coffee while offering an accessible and enjoyable experience for both seasoned and new coffee drinkers.
The unique flavors of this coffee unfold beautifully, presenting bright floral notes, tea-like qualities, and a smooth texture. Over time, the flavors develop complexity, with layers of citrus, stone fruit, and delicate sweetness, echoing the nuanced characteristics of a Geisha.
