La Joya - Parainema 65h Natural

La Joya - Parainema 65h Natural

€29,95 250 g
RoseLimeHoneyCaramel

Honduras. 1,800 m. Carlos Amaya lets his Parainema cherries ferment for 65 hours before naturally drying them. That long process is what gives this coffee its profile: rose, lime, honey, caramel. A floral cup you’d expect more from an Ethiopian than from a Central American lot. SCA score 86.

IntensityIntense
Roasting indexAcidic & fruity
Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.
Our top brew

Origami

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso
An excellent alternative

Espresso

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

La Joya - Parainema 65h Natural

Rose, Lime, Honey, and Caramel
Origin Honduras
Region El Cerron, Marcala
Farm La Joya
Producer Cralos Amaya
Variety Parainema
Process Extended cherry fermentation
Altitude 1800
Harvest February
Price pai 24.38/kg FOB
Available lot 32 kg
1% FOR THE PLANET

1% FOR THE PLANET

1% of our annual revenue is donated to a foundation working for the protection of nature in the Alps.

B CORP

B CORP

We are B Corp certified, a label that recognizes companies combining performance with a positive impact on society and the environment.

DIRECT TRADE

DIRECT TRADE

We buy our coffees directly from producers, without intermediaries, to ensure fair remuneration and a lasting relationship.

Meet the Producer

CRALOSAMAYA

Carlos Amaya works the Finca La Joya high up in Marcala with an approach that values time over speed. He backed the Parainema variety, a hybrid developed in Honduras to resist leaf rust but which, in the right conditions, delivers aromatic profiles of unexpected finesse. It’s not the most glamorous variety in specialty coffee, but in his hands and at this altitude, it produces something very different from what you might expect.

For processing, Amaya uses a long whole-cherry fermentation. The cherries ferment for 65 hours before moving on to natural drying on raised beds. This extended duration isn’t an arbitrary choice: it allows the sugars to transform slowly, developing floral and fruity precursors that shorter fermentations don’t have time to build. Each lot is monitored closely. Managing time and temperature during those 65 hours is where the essential quality of the lot is determined.

A terroir, an identity

HONDURAS, EL CERRON, MARCALA

Marcala is one of Honduras’s most renowned coffee-growing regions, often compared to the best areas of Central America for its altitude and the density of its coffees. El Cerron, where Finca La Joya is located, rises to 1,800 m. At that altitude, maturation is slow, the nights are cool, and the temperature swings between day and night are significant. These variations are what shape a coffee’s aromatic structure even before it goes through fermentation.

The Parainema variety is a Timor hybrid, developed in Honduran research stations to combine disease resistance with quality potential. In the highlands of Marcala, in well-drained volcanic soils, it expresses a floral and fruity profile that few other varieties can produce in this region. Carlos Amaya’s fermentation work enhances these natural characteristics rather than masking them. The February harvest marks the peak ripeness of the cherries, the moment when sugar concentration is at its highest and when the 65-hour fermentation can fully deliver on its promise.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.