(Last Roast) El Pinito

Tasting Notes: Chrysanthemum, mandarin orange, goji berries, cane sugar

Fragrance/Aroma: Predominantly citric with subtle hint of yellow florals
Acidity: Structured, citric
Body: Silky
Aftertaste: Cane sugar sweetness, clean

The whole bean presents a faintly nutty impression reminiscent of toasted melon seeds, which gives way on grinding to a predominantly citric aroma with subtle yellow florals. Upon brewing, these florals become more defined, taking on a chrysanthemum character with a slight, controlled bitterness.

On the palate, the cup opens with the straightforward, juicy sweetness of mandarin orange, supported by a structured citric acidity that remains clean and well-contained. The mid-palate introduces a mild herbaceous note akin to dried goji berries, adding contrast and preventing the profile from becoming overly simple. Throughout, the chrysanthemum note provides lift, subtly shaping the perception of both acidity and sweetness.

The body is silky and composed, allowing the flavors to move seamlessly across the palate. As the cup settles, it resolves into a clean cane sugar sweetness that lingers briefly, leaving a balanced and lightly floral finish with gentle herbal undertones.

Coffee production in Danlí, within Honduras’ El Paraíso department, sits at the intersection of favourable terroir and recent technical development. Farms are typically located between 1100-1400 masl, where warm temperatures and fertile mountain soils support consistent Arabica cultivation. El Paraíso has become one of the country’s most important producing areas, with coffee serving as a primary economic driver for thousands of smallholders.

While cultivation dates back to the late 19th century, quality progression accelerated in the late 20th century through institutional support, particularly from Instituto Hondureño del Café. Training, improved cultivars, and post-hurricane rebuilding efforts (notably after 1998) led to better infrastructure and processing standards. Today, Danlí producers increasingly focus on washed and experimental processes, yielding profiles that balance sweetness, citrus acidity, and florality, with occasional tropical or wine-like characteristics.

And central to this evolution is the Parainema varietal − developed and released by IHCAFE around 2010, it is a Sarchimor-derived hybrid combining Villa Sarchí and Timor Hybrid genetics. Its primary value lies in strong resistance to coffee leaf rust, a disease that has historically devastated Central American production, making it a practical choice for farmers navigating climate and disease pressures.

Initially met with scepticism due to its hybrid lineage, Parainema has since proven its quality potential at the highest levels. It is now associated with distinctive cup profiles (often marked by high sweetness, bright acidity, florals, and structured fruit notes) and has appeared in multiple award-winning lots, including the highly prestigious Cup of Excellence.

Agronomically, it is a compact, high-yielding cultivar suited to medium altitudes, with elongated beans and good adaptability. However, its broader significance lies in bridging resilience and cup quality, enabling smaller producers with fewer resources like Jose Gonzalez to maintain production while participating in the specialty market.

Sourced from: Coffee Libre
We paid: S$24.86/kg
Roasted cost: S$41.41/kg

Moisture content: 9.0%
Weight loss: 10.3%
Agtron: W82.6 / G122.2 / △39.6