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.
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).