We have been impressed with many lots from the Santa Barbara region, especially over the past couple of seasons. Quality seems to be improving at a very high rate, partly thanks to the work of visionaries like Benjamin Paz and his company Beneficio San Vicente in helping producers to realise the quality of their coffees, and connecting them to like-minded roasters.

Santa Barbara provides some challenges to those hoping to grow high quality coffee, but this seems only to strengthen the resolve of the farmers here, the vast majority of Honduran Cup of Excellence winners have come from the region.

The native Honduran Parainema varietal

Santa Barbara has also seen a huge growth in the native Honduran Parainema varietal; both of this month’s coffees are examples of this. Parainema was created by the Honduran Coffee Institute in response to a nematode outbreak in the mid 80’s. Technicians at the institute carefully selected from strains of Sarchimor hybrids, looking for nematode resistance, while maintaining positive attributes in the cup and a degree of disease resistance.

We often find high acidity in Parainema lots, and excellent body, ranging from tea-like, to juicy or creamy depending on processing. This high acidity contributes to the ripe fruit flavours we so enjoy at La Cabra, and as such Parainema is fast becoming a firm favourite of ours. This month’s lots are processed rather differently, creating different interpretations of the fresh Parainema character.

Erin Moreno

The Moreno family have been growing excellent quality coffee for years. Erin’s father, Pedro, was one of the first producers to enter the specialty coffee market in Santa Barbara. Erin inherited this plot of the farm from Pedro, initially planted with Catimor. However, after witnessing the success of Paraneima on other parts of the farm, Erin chose to replant the entire plot soon after he took over. We feel the varietal characteristics are clear here, with fresh herbal aromas followed by a crisp and juicy acidity.

The anaerobic process has highlighted this acidity, while adding layers of complexity, especially in the finish. The herbal notes soften into an almost tea-like dryness in the finish, bringing an excellent balance to the cup. To achieve this, Erin sealed Paraneima cherries in plastic bags for 4 hours, kick starting fermentation, pushing for the generation of lactic acid bacteria. From here, a more traditional washed protocol was followed, de-pulped, fermented in tanks for 18 hours, then washed with clean water several times before drying.

Brew guide

Freddy Sabillon

DATA

• 15.5 grams of finely ground coffee
• 230 grams of water 40ppm 96°C
• 1 Aeropress filter

METHOD

Set up the Aeropress using the inverted method and rinse the paper filter. Dose the coffee into the Aeropress and shake to even out.

0:00

Add 230g of water.

Pour in the center for 30 grams and then spiral out to make sure all the grounds are wet.

1:15

Stir the coffee once back and forth.

1:55

Screw the cap on and press the coffee out slowly.