Quality Report - Honduras Finca Androz Parainema Lot B Natural

About This Coffee

Nelson Ramirez has been producing coffee for a long time and has been an influential member for the specialty coffee industry. He enjoys cupping and pushes himself to understand what creates and influences quality. This passion also helps him work as a technician for IHCAFE (Honduran Institute of Coffee). His role leads him to visit different farms and teach producers how to improve their crops. His attention to detail is remarkable, from the nurturing of the soil to the picking and washing processes of the coffee beans. Nelson began training the manager of his farms, Luis, in how to cup and grade coffees, encouraging as many people as he can to understand more about coffee.

With the idea to provide his children with a better future, Nelson purchased coffee farms on the famous Santa Barbara Mountain. This mountain has a reputation for its very special micro-climate, its high altitudes, cold nights and volcanic soils. His two main farms, Finca Androz and Finca Cheli, are in close proximity to each other and both feature extraordinary coffee growing conditions.

Farm Information

  • Origin: Honduras
  • Region: Santa Barbara
  • Farm/Coop/Mill: Finca Androz
  • Producer: Nelson Ramirez
  • Variety: Paraneima
  • Process: Natural
  • Altitude: 1400 - 1550masl
  • Harvest: January - March
  • Sourcing Partner: Project Origin
  • Quality Score: 88

Roast Level: 


Flavour Profile

  • Aroma: Prunes and Dates
  • Flavour: Strawberry, Prunes, Dates, Caramel, Dark Chocolate
  • Aftertaste: Sharp Lingering Dark Chocolate finish
  • Acidity: Prunes and and hints of Strawberries
  • Body: Sweetness of Prunes, Dates and Caramel
  • Balance & Overall: Overwhelming Prune-like and Dark Chocolates when hot and Sweetness of Berries when Cooled Down

Recommended Brewing Parameters

  • Espresso: 20g In, 40g Out, 27 Seconds
  • Milk-based (150ml): 23g In, 40g Out, 30 Seconds, 150g Milk
  • Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)