{"product_id":"honduras-yensi-parainema-washed-wx","title":"HONDURAS Yensi Parainema Washed WX","description":"\u003ch3\u003e\u003cem\u003e“The developing conditions within the good countries around Lake Yojoa contribute amplified cherry development period.”\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIvica Cvetanovski\u003c\/strong\u003e\u003cbr\u003eFounder, Coffea Circulor\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSCA SCORE\u003c\/strong\u003e 90.00\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFLAVOR ALGORITHM AND DESIGN\u003c\/strong\u003e Ivica Cvetanovski\u003c\/p\u003e\n\u003cp\u003eRoasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that declines. Low level of energy throughput to sustain the energy transfer and target a short development time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGENESIS\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eBenjamin Paz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eCountry\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eHonduras\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eRegion\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eConcepcion del Sur, Santa Barbara\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eAltitude\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e1,700 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eVarietal\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eGeisha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eProcess\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eLot size\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e30kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eTrade\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e38.25 USD\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eSENSORY EXPERIENCE\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eBlueberry, Banana, Cherry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eBanana, Blackberry, Mango\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAftertaste\u003c\/td\u003e\n\u003ctd\u003eCocoa, Guava, Red apple, Light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcidity\u003c\/td\u003e\n\u003ctd\u003eKiwi, Citric, Light-Mid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBody\u003c\/td\u003e\n\u003ctd\u003eJuicy, Light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBalance\u003c\/td\u003e\n\u003ctd\u003eSynergetic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eSYNOPSIS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Paz family has rapidly hoisted Beneficio San Vicente to the position of one of the world’s most profoundly regarded sources of high-end coffee. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUsually an extraordinary deed for any coffee undertaking, particularly surprising in Central America and indeed more groundbreaking for Honduras. San Vicente’s originator, Fidel Paz, started working in Peña Blanca (division of Santa Barbara) within the early 1980s when most coffee buyers considered Honduras a valuable washed mild Arabica at best.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor 20 years, Don Fidel worked hard to establish Beneficio San Vicente as a reliable exporter of premium bulk SHG coffees, growing steadily as rising coffee prices encouraged more locals to plant farms and get involved. In 2000, Don Fidel’s son Fidel and nephew Arturo joined the business, adding new dimensions of agronomy, sales and marketing expertise to the already-successful company.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCool mists can keep temperatures low and protect plants from too much direct sunlight. While this slow development can have a great deal to do with these coffees’ unusually tropical, complex character, it also means that a significant portion of the harvest happens later than most other regions in Central America.\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 7\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFERMENTATION MORPHEMES\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of \"NASDX\" such as Natural Anaerobic Slow Drying Fermentation\".\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eAX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eAnaerobic Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eCX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eCold Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eCCX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eCoffee Cherry\/ORAC-Centered Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eCMX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eCarbonic Maceration\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eDX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eDry Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eEX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eExtended Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eHX\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eHypoxia Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eMX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eMacerated Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eNX\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eNatural Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eSX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eSlow Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eWX\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eWashed Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eYX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eYeast Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cbr\u003eEXTRACTION RECOMMENDATIONS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur World Brewers Cup recipe, One (1:1:1), for Hario V60-01\/02 with Hario VCF-01\/02 filters:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen the sealed coffee bag\/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage\/transport. \u003c\/li\u003e\n\u003cli\u003eRinse the VCF-filter with 93°C water. Rinse the carafe\/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWater: 300g @ 93-95°C, TDS: 10-50 mg\/l.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. \u003c\/span\u003eFinish at 3:00.\u003c\/li\u003e\n\u003cli\u003ePour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eno grinds persist on the filter wall in the last pouring pulse.  \u003c\/li\u003e\n\u003cli\u003eAt 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.\u003c\/li\u003e\n\u003cli\u003eTarget a TDS reading of 1.40\u003cspan data-mce-fragment=\"1\"\u003e±0.02\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdjust only grind size and water temperature. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eGrinding: Target 600-800\u003cmeta charset=\"utf-8\"\u003eμm. Example: 28 turns from the finest setting on Comandante. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIf the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eThe recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/coffeacirculor.com\/blogs\/news\/brewer-profile-jan-junglas\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWATER RECOMMENDATIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg\/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eCalcium (Ca)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.9 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eSodium (Na)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e1.7 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eSilicon Dioxide (SiO\u003csub\u003e2\u003c\/sub\u003e)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e1.4 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003ePotassium (K)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.3 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eMagnesium (Mg)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.2 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eSulfate (SO\u003csub\u003e4\u003c\/sub\u003e\u003csup\u003e-\u003c\/sup\u003e)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\u0026lt;7.0 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eChloride (Cl-)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e2.5 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eNitrate (NO\u003csub\u003e3\u003csup\u003e-)\u003c\/sup\u003e\u003c\/sub\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.1 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eFluoride (F-)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\u0026lt;0.1 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003epH\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e6.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSTORAGE RECOMMENDATIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on \u003cmeta charset=\"utf-8\"\u003eprocessing and roasting. This ensures persisting and \u003c\/span\u003e\u003cspan\u003estable aromas, flavors and pro-experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTEMPORALITY RECOMMENDATIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.\u003cbr\u003e\u003cbr\u003eWe recommend using the coffees by first opening the container\/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.\u003cbr\u003e\u003cbr\u003ePlan your acquisition according to production schedules (roasting), event attendance (home\/championship) and shipping priority (standard\/courier).\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e0-3 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eFocused acidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e4-7 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eOptimal Coffea Circulor recommended praxis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e8-14 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIncreased floral perception\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e15-21 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIncreased sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e22+ days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIncreased balance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e1+ month\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIntact sweetness, peak intensity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e2+ months\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eInherent balance, possible reduced florals turning herbal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMade by Honduras\u003cbr\u003eFinished in Scandinavia\u003c\/p\u003e","brand":"Coffea Circulor","offers":[{"title":"250g","offer_id":53885643358535,"sku":null,"price":16.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":53885649486151,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0080\/7567\/3647\/files\/Coffea_Circulor_Coffee_Card_Honduras_Yensi_WX_2026-05-09-1_841c2459-ef85-4c39-8866-bb4c5b020016.gif?v=1778328743","url":"https:\/\/coffeacirculor.com\/products\/honduras-yensi-parainema-washed-wx","provider":"Coffea Circulor","version":"1.0","type":"link"}