HOT ! Parainema Red Honey

Honduras - Rosalio VenturaAnaerobic Red Honey Process · Parainema

From producer Rosalio Ventura in Mercedes, Ocotepeque, this Parainema lot showcases the expressive potential of Honduran coffee grown at 1,250 meters above sea level. Processed using a red honey method in an anaerobic environment , the coffee undergoes controlled fermentation before drying with a portion of fruit mucilage still intact, enhancing sweetness and texture while preserving clarity in the cup.

The result is a vibrant and elegant profile layered with nectarine, cherry, lemon, and honey, supported by notes of black tea and milk chocolate carried by a silky body.

Coffees from Rosalio & family continue to highlight the quality emerging from the Ocotepeque region, where careful cultivation and thoughtful processing produce coffees that are both approachable and deeply expressive.