Honduras: Oscar Ramirez, El Laurel | Espresso

220g

$30.50

Honduras: Oscar Ramirez, El Laurel | Espresso

Peach, Pineapple, Chrysanthemum


Producer	Oscar Daniel Ramirez
Farm	Las Delicias, El Paraiso, Honduras
Method	Washed
Varietal	Parainema
R.Profile	Medium - Best for Espresso

$30.50

Next Roast: March 2, 2026

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Finca El Laurel, owned by Oscar Ramirez, spans 12 hectares of lush land where coffee grows alongside plums, avocados, and liquidambar trees. Coffee has been the Ramirez family’s livelihood for generations, and Oscar continues their traditions—hand-depulping cherries, drying on sieves, and threshing with wooden tools—while adopting modern practices to improve quality and yield. The farm’s biodiversity, including armadillos, squirrels, and streams, creates a healthy environment for the coffee. With careful attention from Oscar and his team, the Parainema coffee is nurtured from tree to cup, combining family heritage, sustainable farming, and meticulous processing.

Ripe red cherries are hand-picked, then floated during pulping to remove low-density fruit. The cherries are pulped and dry-fermented for 10–14 hours in shaded concrete tanks. After fermentation, the coffee is thoroughly washed in concrete channels to remove any remaining mucilage, then laid on raised beds until moisture reaches 10–12%. Drying typically takes 12–15 days. Once dried, the beans are stored in parchment until milling for export, ensuring a clean, juicy, and tartaric profile that highlights the farm’s floral, berry, and citrus notes.

Overall Cupping Score*: 86

• Acidity: Medium High- Apple and Stone Fruit liked
• Body: Medium
• Sweetness: Medium - Stone Fruit, Apricot liked
• Aftertaste: Medium Low - Floral like White Flower

*Cupping score based on the Coffee Value Assessment (CVA) form

Espresso
• Coffee to Water Ratio: 1:2
• Time: 28 seconds
• Temperature: 94C

• Roast level: Medium
• Total roast time: ~7 minutes
• End temperature: 200 °C
• Development time: 1:15(~19% dev ratio)

Why it matters:
The medium roast enhances sweetness and body, emphasising the dreid stone fruit sweetness and nutty aftertaste while keeping the clarity and clean structure a washed Ethiopian should be.

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)