Honduras Parainema Honey Anaerobic
Honduras Parainema Honey Anaerobic
Honduras Parainema Honey Anaerobic
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Honduras Parainema Honey Anaerobic

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Belarminoは彼の父からこの農園を受け継ぎました。彼の父も素晴らしいコーヒーの生産者であり彼は子供の頃からその様子を見て、チェリーを収穫し、洗い、乾燥を手伝っていました。20歳でいくつかの農園を任され、30歳で自らの農園を持ちます。 

パライネマ種は品質を維持したまま病気や虫に強い品種となるように作られたハイブリッド種です。このロットはアシディティも綺麗で欠点豆も非常に少なくパライネマという品種を素晴らしく体現しています。精製方法のハニーアナエロビックプロセスは収穫したチェリーを酸素を遮断したタンクに入れ72時間の嫌気性発酵をさせます。パルプを取り除きパーチメントと粘液がついたままアフリカンベッドで14日間乾燥させます。その際に欠点豆が取り除かれます。

嫌気性発酵による発酵感はあまりなく、ブドウやブラッドオレンジ、プラムなどジューシーでフルーティーな酸が非常に分かりやすく現れています。後味にバジルのような爽やかなハーブの印象を感じます。 


Belarmino inherited the farms from his father. His father was also a great coffee producer and he was helping to harvest, wash and dry the cherries from his childhood. 20 years old, he took charge of several farms, and at 30 he had his own farm.

The Parainema variety is a hybrid variety designed to be disease and insect resistant with maintaining quality. This lot is a great example of the Parainema variety, with beautiful acidity and very few defects. The honey anaerobic process  is carried out by placing the harvested cherries in a tank for 72 hours of anaerobic fermentation. The pulp is removed and is dried with the parchment and mucilage on African beds for 14 days. During this period, the defective beans are removed.

There is little taste of fermentation flavour due to anaerobic fermentation and the juicy, fruity acidity of grapes, blood orange and plum is obviously coming out. The aftertaste gives the impression of fresh herbs, such as basil.

 


Country Honduras

Farm Finca Genesis

Region Las Flores, Santa Barbara

Producer Belarmino Contreras

Variety Parainema

Process Honey Anaerobic

Altitude 1500masl

Tasting notes Grape, Blood orange, Plum, Bazil