Description
Grevil Sabillon and his partner Hildaly Leiva farm Parainema in the highlands of Santa Bárbara, Honduras, and Hildaly handles all the processing herself right at their home. After depulping the cherry, she ferments the seeds dry in a concrete tank for 24 hours before washing and moving them to raised beds to dry. It’s the kind of attentive, small-scale processing that makes a real difference in the cup, and the clarity it produces in Parainema, a hybrid variety known for its bright, cola-like character, is something worth tasting.
That terroir-driven clarity comes through immediately: chinotto soda, a lively citrus zip, herbal complexity mid-cup, and a sweet, grounding finish that lingers warmly. The “Rootbeer Float” name is earned. Approachable enough to become a morning staple, interesting enough to pull you in for a second cup with fresh ears. This is the kind of single-origin lot that sells out without much fanfare. Grab a bag while Grevil’s work is still on the shelf.
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Origin Santa Bárbara, Honduras |
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Quantity 250g (8.8 oz) |
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Process Washed (24-hour dry fermentation, raised bed dried) |
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Altitude |
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Roast Level Light |
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Recommended Brew Filter, Pour Over |
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Producer Grevil Sabillon & Hildaly Leiva |
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Variety Parainema |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
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