{"product_id":"honduras-finca-adolfos","title":"Honduras • Parainema","description":"\u003ch2\u003eThe Coffee\u003c\/h2\u003e\n\u003cp\u003eProducer: Bryan Bautista\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Adolfos\u003c\/p\u003e\n\u003cp\u003eRegion: Musula, Marcala, La Paz\u003c\/p\u003e\n\u003cp\u003eProcessing: Honey\u003c\/p\u003e\n\u003cp\u003eVarietal: Parainema\u003c\/p\u003e\n\u003cp\u003eElevation: 1,500 masl\u003c\/p\u003e\n\u003cp\u003eTasting: Pineapple, Cocoa, Cider\u003c\/p\u003e\n\n\u003ch2\u003eThe Producer: Bryan Bautista\u003c\/h2\u003e\n\u003cp\u003eBryan Adolfo Bautista Zelaya is the third generation on Finca Adolfos, in the village of Musula above Marcala. The farm is named for three generations of Adolfo Bautistas, his grandfather first among them, and the family has worked this ground for about fifty years.\u003c\/p\u003e\n\u003cp\u003eBryan took it over after university and started planting into what he'd inherited. Finca Adolfos now carries Yellow and Red Catuai, Yellow and Red Bourbon, Pacamara, Parainema and Gesha alongside the original Lempira, and he runs washed, honey, natural and sealed-tank anaerobic processing across them. This lot and our Catuai come off the same farm and the same drying yard. The variety is the only thing that changed.\u003c\/p\u003e\n\n\u003ch2\u003eOn the variety: Parainema\u003c\/h2\u003e\n\u003cp\u003eHonduras has spent forty years trying to solve leaf rust without giving up the cup, and this coffee is the current state of that effort.\u003c\/p\u003e\n\u003cp\u003eThe first real answer was Lempira, which IHCAFE released and pushed hard to smallholders. It worked. The 2012 to 2014 roya epidemic still cut Honduran exports to around 4.2 million bags against a 5.5 million forecast and cost Central America an estimated 441,000 jobs, and rust-tolerant plantings are a large part of why more farms didn't go under. The bill came due in the cup. Resistant varieties carry Timor Hybrid somewhere in their background, and buyers have long treated that lineage as a reason to look elsewhere.\u003c\/p\u003e\n\u003cp\u003eParainema is IHCAFE's answer to the objection. It's a Sarchimor, Villa Sarchi crossed with Timor Hybrid, bred to hold the resistance without the penalty. The beans come off large and dense, which is worth knowing if you're roasting it.\u003c\/p\u003e\n\u003cp\u003eWhether it worked is still argued. World Coffee Research rates the cup \"good.\" Sweet Maria's, cupping multiple samples, found the range wide: pronounced acidity in some, herbal and vegetal in others. Then in 2017 a Parainema from El Laurel took first at the Honduras Cup of Excellence at 91.81 points and sold for $124.50 a pound, against an auction average of $16.24 and a C price that day of $1.20.\u003c\/p\u003e\n\u003cp\u003eOne lot doesn't settle a variety. It does move the ceiling. The pineapple here is not what a Sarchimor is supposed to give you.\u003c\/p\u003e\n\n\u003ch2\u003eOn the process: Honey\u003c\/h2\u003e\n\u003cp\u003eHoney processing takes the skin off the cherry and leaves a measured amount of mucilage on the parchment through drying. That sugar layer ferments slowly on the bean while it dries, and it's where the body and the fruit come from.\u003c\/p\u003e\n\u003cp\u003eThe grades are named for how dark the drying parchment goes, which tracks how much mucilage stayed on: white, yellow, red, black, ascending. The industry has never standardized the percentages, and published figures for red honey run anywhere from 50 to 90 percent retention depending on who you ask.\u003c\/p\u003e\n\u003cp\u003eThe cost is labor and risk. Sticky parchment clumps, and clumped parchment molds. It has to be turned by hand several times a day on raised beds for the whole dry, and a producer who misses a day gets over-fermentation instead of fruit.\u003c\/p\u003e\n\u003cp\u003eWe don't have the honey grade or the exact drying window for this lot yet. When HCA confirms them, the real numbers go here.\u003c\/p\u003e\n\n\u003ch2\u003eOn the region: Marcala\u003c\/h2\u003e\n\u003cp\u003eMarcala holds the first denomination of origin ever granted for coffee in Central America. Café Marcala was registered on November 18, 2005, at the request of ADOPCAM, the local producers' association.\u003c\/p\u003e\n\u003cp\u003eHonduras has been the largest coffee producer in Central America by volume since 2011. Most people can't name a Honduran coffee. That gap between volume and reputation is the commercial context for a farm like this one, and it's the same gap Parainema was bred to close.\u003c\/p\u003e\n\n\u003ch2\u003eThe Importer\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eHonduran Coffee Alliance\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eHCA is a social enterprise founded in 2018 that connects Honduran producers directly to roasters in the US and Canada, handling quality control, marketing and export logistics. In 2024 they placed coffee from around 110 producers.\u003c\/p\u003e\n\u003cp\u003eA farm the size of Finca Adolfos can't export on its own. Without someone assembling containers and finding buyers, a lot like this gets sold as unseparated Marcala parchment for a fraction of what it's worth.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":47227520745644,"sku":"CSB-HCAFAP-300G-W","price":27.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":48379262763180,"sku":"CSB-HCAFAP-5LB-W","price":160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0637\/1154\/3468\/files\/HondurasFincaAdolfosParainema_box_mockup_1500.png?v=1794441340","url":"https:\/\/makeworthcoffee.com\/products\/honduras-finca-adolfos","provider":"Makeworth Coffee ","version":"1.0","type":"link"}