Honduras Parainema - Honey Tropical, cola, sour cherry This coffee is produced by Sebastian Mejía Mejía at Finca Gonzalo, located in La Peña, Santa Bárbara, Honduras, at 1,530 metres above sea level. Sebastian comes from a family of coffee growers who returned to coffee production after years of economic challenges, now focusing on high-quality specialty coffee on their current farm.Finca Gonzalo covers 2.8 hectares and produces mainly Parainema, alongside a young Geisha plantation. Around 50% of the farm is shade-grown, helping create a balanced microclimate for healthy plant development. Sebastian uses organic fertilisers such as poultry manure and coffee pulp, complemented by locally formulated blends based on soil analysis, and carries out regular pruning to maintain plant vitality.The coffee is processed using the honey method. Ripe cherries are fermented in sealed bags for 36 hours, then pulped and dry-fermented for a further 36 hours. Drying takes place in solar parabolic dryers over 15 to 18 days, with careful hand-sorting to remove defects. This process requires minimal water, reducing environmental impact.In addition to coffee, Sebastian grows avocado, banana, and blackberry. He actively manages pests and diseases, including coffee leaf rust and the coffee berry borer. He strives to protect the environment by preserving native trees and adapting practices to the challenges of climate change.

Honduras Parainema - Honey Tropical, cola, sour cherry This coffee is produced by Sebastian Mejía Mejía at Finca Gonzalo, located in La Peña, Santa Bárbara, Honduras, at 1,530 metres above sea level. Sebastian comes from a family of coffee growers who returned to coffee production after years of economic challenges, now focusing on high-quality specialty coffee on their current farm.Finca Gonzalo covers 2.8 hectares and produces mainly Parainema, alongside a young Geisha plantation. Around 50% of the farm is shade-grown, helping create a balanced microclimate for healthy plant development. Sebastian uses organic fertilisers such as poultry manure and coffee pulp, complemented by locally formulated blends based on soil analysis, and carries out regular pruning to maintain plant vitality.The coffee is processed using the honey method. Ripe cherries are fermented in sealed bags for 36 hours, then pulped and dry-fermented for a further 36 hours. Drying takes place in solar parabolic dryers over 15 to 18 days, with careful hand-sorting to remove defects. This process requires minimal water, reducing environmental impact.In addition to coffee, Sebastian grows avocado, banana, and blackberry. He actively manages pests and diseases, including coffee leaf rust and the coffee berry borer. He strives to protect the environment by preserving native trees and adapting practices to the challenges of climate change.