Edwin Sabillon Natural Parainema

During his youth, Edwin always worked with coffee, helping his father on the family's farms. His father was very passionate about coffee and transmitted that same feeling to him. In 2007, his father gave him by inheritance a plot of his farm (1/2 hectare). The land already had Catuai planted on it, which he harvested for 3 years. However, in 2011, they had an extreme attack of Roya that killed all the Catuai plants.

After that, a neighbor recommended that he try to growing a new varietal to the country called Parainema. In 2015, that same neighbor won the Cup of Excellence Competition in Honduras with the same variety, so he encouraged himself, and that same year he took the risk and planted 1 hectare with Parainema.

In 2017, Edwin sent a sample of the first Parainema coffee lots to Benjamín Paz. With the help of Benjamin and San Vicente Mill, the following year he prepared his first micro-lot of specialty coffee to export.

Since then, he has been working hard to improve the quality of his coffee and has been trying new processes such as honey and natural, but also still doing the magnificent traditional washed process. 

This year while visiting his farm, Edwin drove us to his newly planted lot of Pink Bourbon, a varietal you don't see very often in Honduras. We thought his excitement was just about sharing his newly planted lot, but what he was truly excited about was that we were the first roasters to ever visit his farm. What a special moment. 

For processing the cherries are picked carefully (only the very ripe cherries). Then, the cherries are put into the concrete tank with water to separate the floating cherries (dry and unripe). Next, the cherries are put into the parabolic solar dryer for around 15-20 days. During the drying, the parchment is sorted by hand to remove defective beans. (Unripe cherries and cherries with other defects).