TEODOSA MORENO

Teodosa Moreno Reyes' farm is located in south-western Honduras, Santa Barbara region, in the small village of Los Andes. Her farm sits at around 1540 meters above sea level, and is planted with both Pacas cultivar, a natural mutation of Bourbon, and a very interesting hybrid type, Parainema. Parainema is a type of Sarchimor (Sarchimor = cross between Villa Sarchi and Timor Hybrid) that was originally produced in Costa Rica. Grown in higher altitudes, Parainema is known to exhibit aromatic top notes and brighter cup flavors. The name "Parainema" came about in the growing area of Paraiso, on Honduras' Southeastern border. The name itself is a hybrid of Paraiso and nematode , of which the cultivar is resistant to ("Parai" + "nema"). Teodosa and her husband Otilio have a small wet mill at their farm where they wet process their coffee. After the cherries are depulped, the wet parchment ferments for up to 1 day without water. It's then rinsed several times to remove any remaining fruit before being moved to an indoor drying patio where it will dry for around 10 days.