Honduras - Rosalio's Parainema Carbonic Maceration

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We currently have three CM lots from Rosalio (and one from his cousin Hidardo) available for you to sample: Rosalio’s Obatá, Icatú, and Parainema Carbonics.


The Parainema comes up like an old-timey candy counter: sassafras, watermelon, root beer, licorice, malts.  Throw in chocolate and red fruits and you’ve got this wonderfully complex and significantly different take on one of our classic offerings. 


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).

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