Honduras Parainema Sabillion

Parainema's are often inherently aromatic, and dry process takes it to another level. Rustic dried fruit, fermented pear cider, dandelion and ginseng tea, cherry cordial, and earth-toned bittersweets. City to Full City.
 
Juan Carlos Sabillon grew up on his family's coffee farm, helping out during the harvest. First, it was his grandfather's land that he and his father tended. That land was passed on to his father when he was in his teens, and now in his early 20's, Juan Carlos has 1 hectare of coffee to call his own. His farm is called "Los Pimientas", and is located in Las Flores, Santa Barbara, at roughly 1300 meters above sea level. Being a security guard at the nearby San Vicente mill, Juan Carlos witnessed how other coffee farmers were benefitting from investing in their farms, specific cultivars, and changing their harvest and post-harvest practices. Seeing how others were gaining a clear return on a structured farming approach, Juan Carlos decided to follow suit. With the help and guidance of the San Vicente team, he started experimenting with different process techniques, and planted his farm with 75% Parainema, and 25% Gesha. This is a dry process version of his Parainema coffee. Parainema is a type of Sarchimor (Sarchimor = cross between Villa Sarchi and Timor Hybrid) that was originally produced in Costa Rica, and introduced in Honduras within the last decade. The name "Parainema" came about in the growing area of Paraiso, on Honduras' Southeastern border. The name itself is a hybrid of Paraiso and nematode ("Parai" + "nema"), of which the cultivar is resistant to. Grown in higher altitudes, Parainema is known to exhibit unique aromatic and herbal qualities, which is what we were looking for when cup testing several cultivar separations.