Pineda Family - Parainema

Regular price $19.00

MEET THE PRODUCER | As is so often the case, the Pineda family is a prime example of how coffee farming tends to "run in the family." Theirs is a uniquely interwoven story for us, because we've featured coffees from several producers in the Pineda family over the years (names like Olman Pineda and Benjamin Paz come to mind). This lot comes from Samuel Pineda, a man who spent his childhood learning the ropes on his uncles' coffee farms but moved to the city as a young adult to pursue different careers. At age 30, however, Samuel decided that city life wasn't for him, and he returned to his hometown in the countryside. His mother gave Samuel one hectare of land as an inheritance, and that's where his farm, Finca El Boquerón, was born. 

TRUST THE PROCESS | The honey processing method can be thought of as an "in-between" method of processing, compared to washed and naturally processed coffees. Using this method, the coffee is picked and sorted as red cherries before being pulped (removing the skin of the coffee cherry), but the small layer of fruit underneath the skin is left behind. The seeds - with their sticky fruit intact - are set out to dry, either on raised beds or patios. It is this added contact time between the fruit and the seed that, when done well, adds an intense sweetness to honey processed coffees.

TAKE A SIP | Baking spices and citrus combine to give us a flavor note of spiced oranges, which you'll enjoy alongside stone fruit flavors, like plums. And that distinct honey-processing sweetness is experienced here as something rich and nutty, like as almond toffee. The whole experience is comforting and cozy, reminding us of sweater weather even as summer forges ahead. 


Origin | El Cedral, Santa Barbara, Honduras

Producer | Samuel Pineda & family

Farm | Finca El Boquerón

Process | Honey

Variety |  Parainema

Elevation | 1450 masl

Brewing Suggestions For Our Coffee At Home

“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees. 

We do have some tips that have seemed to help most folks, though…

First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments). 

For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!

For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe. 

If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.

Roasting all the coffee in Raleigh, North Carolina

We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

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