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Honduras

Sagastume Honey Parainema

Sagastume Honey Parainema

Our fourth year working with the Sagastume family in Santa Barbara, Honduras, with a sweet and ripe honey Parainema

$22.00 USD
$22.00 USD

About

Coffee Expression  This honey process lot showcases ripe red grape and blackcurrant, alongside a deep toffee sweetness.

Producer Our fourth year working with the Sagastume family in Santa Barbara, Honduras.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer  Yeltsin Sagastume

Region Santa Barbara

Altitude 1500 masl

Varietal  Parainema

Process Honey

Harvest April 2024

Taste Expression Floral & Rich

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

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Yeltsin Sagastume

The Sagastume family have been involved in coffee in Santa Barbara for over a century, long before the recent recognition of the potential of the area. Pedro Sagastume’s father was allocated almost 80 hectares from state-owned lands in 1908, near the village of El Zapote. This land had to be split between Pedro and his 9 siblings on his father’s death, but Pedro’s hard work over the years has expanded his land, earning his place in the speciality coffee market through tireless research and savvy investment. Pedro is the head of the family, and as he grows older, he has begun to split the family’s land between his sons Yeltsin, Yerin and Heyvis. Coffee production is still a family effort; all of the picked cherry is still processed at the wet mill next to the family home.

We visited the Sagastumes in March 2023 and in April 2024, touring each of their pockets of land, and observing their work in processing, some of the most organised and professional we see each year in Santa Barbara. We also tasted honey from the Sagastume’s production, a small side project enabled by the healthy bee population on the farms, a testament to their careful approach to farming, with no chemical fertilisers or pesticides used.

Washed Parainema

This Parainema was grown on Yeltsin’s plot, El Ocote, harvested in April of 2024. Parainema is a native Honduran varietal, created in response to a nematode outbreak in the mid 80’s. The Honduran Coffee Institute carefully selected Parainema from hybrid strains, looking for nematode resistance while maintaining positive attributes in the cup.

This lot was process using a honey process; de-pulped and dried directly on raised beds, protected from the elements by plastic panelling in the Sagastume’s solar drying house. This lot is showcasing ripe fruit notes, reminiscent of red grape and blackcurrant, balanced by a deep toffee sweetness. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed.

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