Honduras - Hidardo's Parainema Wet Process

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Syrupy black chocolate cherry cream and subtler hints of anise, basil, cucumber, and rosemary


Brew Tip*

We noticed most of our Hondurans benefit greatly from lowering your water brew temp.

87-89 degrees at the kettle worked great for our pourovers (where we typically are doing 91-93 degrees with other latin coffees).