Honduras: Oscar Ramirez, El Laurel | Espresso

Honduras: Oscar Ramirez, El Laurel | Espresso

220g
$30.50
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Honduras: Oscar Ramirez, El Laurel | Espresso
  • Honduras: Oscar Ramirez, El Laurel | Espresso
  • Honduras: Oscar Ramirez, El Laurel | Espresso
  • Honduras: Oscar Ramirez, El Laurel | Espresso
Honduras: Oscar Ramirez, El Laurel | Espresso

Honduras: Oscar Ramirez, El Laurel | Espresso

Yellow Flower, Sweet Tropical, Toffee
Producer Oscar Daniel Ramirez
Farm Las Delicias, El Paraiso, Honduras
Method Washed
Varietal Parainema
R.Profile Medium - Best for Espresso
$30.50
Next Roast: September 15, 2026
Size
About the Farm

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.
Processing Method

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.
Brew Guide

Espresso
• Coffee to Water Ratio: 1:2
• Time: 28 seconds
• Temperature: 94C
When to Open & Best Enjoyed

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.)
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