Herbal with sweet, resinous Brio vibes, this weird and wonderful washed processed Parainema hybrid cultivar has flavours reminiscent of kiwi and cola, with a creamy sweet finish. Hildaly Leiva grows and processes her coffee in the Las Flores community, tucked into the mountains of Santa Bárbara, Honduras. We’re lucky to enjoy her coffee for this newest harvest. From Hildaly: “My dad was a coffee producer, so I grew up watching how a farm was managed. I learned a lot about how to manage a farm and I assisted doing a lot of things, from picking cherries to planting nursery plants. 10 years ago, I had the opportunity to buy my own land to plant coffee (I did not know anything about special coffee at the time), a relative of mine gave me a Catuai seed and I made the nursery and I planted it, but this farm did not last me long since in 2011 a strong outbreak of a disease came across the country that we did not know, rust. Then a neighbor offered me seed of a new variety that was of good quality and had won cup of excellence in 2015 (Eulogio Martínez was the first in the area to have Parainema coffee); So I planted almost the entire farm with Parainema and 2 years later a friend helped me take a sample of my coffee to the laboratory of the Exportadora San Vicente and there they helped me offer it to buyers and since then I have a better market for coffee from my farm.”