This experimental lot undergoes a unique natural fermentation process that intensifies its fruity complexity. After hand-selecting only the ripest cherries, the coffee is floated in water to remove any defects, ensuring a clean and consistent lot. The cherries are then sealed in airtight tanks without water for four days of anaerobic fermentation. During this time, key parameters such as pH, mass temperature, and Brix levels are closely monitored to guide the controlled fermentation. After fermentation, the cherries are carefully spread onto raised drying beds, where they undergo a slow 35-day drying process. Once the coffee reaches its ideal moisture content, it is reposed for 14 weeks before hulling, allowing the flavours to fully stabilize and mature. Like all premium microlots, this coffee is stored in Ecotact bags to protect its distinct flavour profile.

Parainema is a hybrid varietal developed to resist coffee leaf rust while maintaining a high cup quality. Originally bred in Honduras, Parainema thrives in Nicaragua’s diverse microclimates, producing expressive fruit-driven flavours and structured acidity. This varietal is particularly well-suited for experimental fermentation techniques, such as anaerobic and extended natural processing, which amplify its tropical and exotic characteristics.