Honduras Pineapple Co-Fermentation Parainema
This experimental coffee from Santa Lucia Estate has been co-fermented with pineapple and yeast. This is an intense coffee we've have tasted this year - super sweet, tangy, off the charts fruity - it's wild! If you're the adventurous type, do yourself a favor and give this coffee a try.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: July, 2026 Harvest: 2026 Crop, Vacuum Sealed
Acidity & Brightness: Tangy and intensely sweet
Balance & Finish: Complex with a fermenty finish
Body & Texture: Full bodied with a creamy texture
Flavors: Passionflower, pineapple, melon rind & red wine
Grade:Grown at 1650 masl
Processing:Co-Fermentation
Grower: Santa Lucia Estate
Region: Raul Rodriguez
Varieties: Parainema
Recommended Roast Range: City to Full City (Light to medium)
We like this coffee best at City to Full City (Light to medium), Most roasters will have the best results at City+ (Light-medium) or near the end of 1st crack. If you’re looking for even more tangy acidity and florality, end the roast as early as 30 seconds to 1 minute into 1st crack. Full City roasts (between 1st and 2nd crack) will tame this cup a bit if you’d prefer to focus on the sweetness and less tang. You could push this coffee into second crack, but we found the loss of florality at that point just made the fermenty flavors too present and without enough offsetting fruity flavor to make it enjoyable.
De La Finca Coffee - "Finca Santa Lucia is tucked away in the little village of Tres Pinos, over two and half hours away from the nearest city, Comayagua, Honduras. Raul Rodriguez, a third-generation coffee producer, owns and operates the farm and lives there happily with his wife and three dogs. He inherited this farm from his father, Don Ermenegildo Rodriguez—one of the biggest coffee innovators of his time. Having a vision for specialty coffee, his father introduced the world to exotic varietals such as Yellow Bourbon, Typica, and Caturra and now Geisha.
Perfectly planted in Montaña de La Choca, a national mountain reserve, Finca Santa Lucia is surrounded by a cloud forest full of exotic wildlife. The well-defined seasons in this region contribute to the high quality of specialty coffees. The rainy season results in beautiful cherries, and the clear, dry season allows the producers to sun-dry their coffee once it is washed. The high altitude, richness of the clay, soil, and warmth of the sun ensure that the integrity and quality of the beans are preserved from beginning to end.
As a coffee producer, Raul Rodgriguez is always pushing for better quality coffee and better quality of life for his workers. In the highest altitudes of his land, you will see him farming new coffee varietals, Ovata and Pacamara. His new farm, Santa Lucia Reserve, is certified organic and a habitat for many birds, including his favorite—the Toucan.
This farm employs around 75 pickers during coffee harvest season and 15 permanent workers that live on the farm with their families. As a socially conscious coffee producer, Raul pays his workers the highest salaries in the region. This year, he will donate part of his profits from all of his direct sales to help rebuild the local school that is in dire need of a kitchen and electricity.
Relationship with the De La Finca Family:
Raul Rodriguez is one of the patriarch of the De La Finca Family. He is the grandfather of De La Finca Coffee founder/owner, Nelson Amador.
