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When working with this Honduran Parainema, there are a few key aspects to consider. Given the origin (Central America, Honduras), the washed processing method, and the light target finish temperature, I designed the roast profile by setting a high gas pressure. This approach helps to bring out the bright acidity and lighter body characteristic of this coffee, while also allowing for complexity to develop as the coffee degases.
Initially, this coffee will have a strong acidity and a light mouthfeel. However, as it degases over the next few days, you'll notice the body and complexity increase, with aromas like jasmine and green grape becoming more pronounced, along with a smoother texture.
If you need more detailed information on how to design a roast profile like this, I recommend checking out the Firescope website blog or my personal blog for further insights.
During cupping, the aroma presented notes of licorice, sage, citrus, molasses, caramel, and peanuts. As the coffee cooled, floral notes, apricot, peach, tangerine, and grapefruit flavors emerged.
The acidity is medium-high, with a medium body, and a silky mouthfeel. As it cools further, the flavor profile develops with notes of red currant, green grape, pineapple, white wine, molasses, and sugar syrup becoming more prominent.