This Anaerobic Paraneima is driven by crisp acidity, while the anaerobic fermentation adds layers of complexity, and a refreshing dryness.

Santa Barbara

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. Paraneima is a native Honduran varietal, created in response to a nematode outbreak in the mid 80’s. The Honduran Coffee 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.

The varietal is known to bring a heavy silky body and some slight herbal notes to the cup, alongside a notable bean size and length. 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.