Bryan is a 4th generation producer who now has his own plot, which he manages on his own while also doing all the processing for his family’s farms. His passion for coffee processing has been continuously evolving as a result of his experiences with Taiwanese and Colombian processing experts, ultimately pushing the frontiers of coffee processing in Honduras. This particular micro-lot is composed of 100% Parainema, a varietal known for its uniquely savoury and herbaceous qualities. Manually harvested at peak ripeness and sugar content, the cherries are submerged and then dry fermented in sealed bags for a total of 120 hours before being washed and dried on raised beds for a period of 12 days. The end result is a decadent and resplendent cup with flavor notes of cocoa nibs, panela and pastis.

For those looking for a rich single origin espresso, you need look no further. This is simply put one of the best espresso roasts we’ve ever produced. Grab it while you can as this one is sure to sell out fast!