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This was my first opportunity to work with the Parainema variety from Honduras. The Parainema variety is resistant to most diseases, grows well in hard altitude ranges, provides amazing cups, and works well with experimental processes like naturals and honeys. This offering is from Marco Tullio Sabillon. The Sabillon brothers produced their first specialty grade harvest in 2018. A sample roast of this honey process showed integrated notes of stone fruit and cinnamon. As I prepared to do a production roast, I wanted to highlight these notes while achieving clarity and body in the cup. I charged our Diedrich IR-5 to 388 degrees Fahrenheit and released the coffee into the drum with 50% heat applied. Turning point occurred at 1:30 into duration at 161 degrees Fahrenheit. Just under three minutes I increased heat application to 75%. As the roast built momentum and moved toward color change, I adjusted the airflow to 50% at 5:07 into duration. The Maillard phase of the roast began 6:01 into duration at 310 degrees Fahrenheit. Color change was smooth, uniform and took on color at an even pace. As the roast moved closer to the development phase I began to dial back heat application and make adjustments. At 6:45 into duration I reduced heat application to 50%. The next adjustment was made at 7:26 into duration down to 35% and the last heat adjustment of the roast came at 7:48 down to 25%. The roast had momentum and with the heat adjustments made I felt good moving forward. The development phase of the roast began 8:52 into duration at 389 degrees and immediately went to 100% air. First crack was gentle and low and gradually picked up. I experienced aromas of cinnamon and citrus throughout development. The roast had momentum, a smooth downward rate of rise, it was not necessary to come back in with heat. The total duration of the roast was 11:20 with an end temperature of 403 degrees Fahrenheit. The development time ratio was 21.8%.

After doing a production roast it was time to see how well it performed on the cupping table. The dry fragrance smelled sweet with touches of cinnamon. The cupping revealed integrated notes of stone fruit and florals. The cup had nice depth with a light body and texture. I was happy with the results of the production roast and decided to do some brew methods to see if there were variations in the flavor profile. I brewed a V60 using 23.5 grams. Total water used was 350 grams with a 3:00 minute brew time. The cup was crisp and clean. I was impressed with the integration of stone fruits developing into a creamy texture and reminded me of an orange cream flavor. Next up I decided to brew a chemex. I used a 1:17 ratio, 42 grams of coffee to 700 grams of water with a 4-minute brew time. The cup had nice notes of raspberry upfront but with slightly less integration than the V60. I brewed a second chemex and increased the dose to 44 grams to 700 grams of water with a 4:00 minute brew time. The cup had the same amount of integration as the first chemex but expressed more savory notes with underlying sweetness and a bit more body. It was interesting to see the difference in the flavor profile with increasing the dose amount by just 2 grams. It was a pleasure to have the opportunity to work with this Marco Tulio Sabillon offering. I attribute how well this coffee was processed that enables it to be roasted to different levels which will produce different flavor profiles that makes for a unique cup. Brew Notes Stone Fruit, Citrus, Floral and Cinnamon. Delicate notes of stone fruit and citrus woven through floral tones with a smooth creamy finish.