Organic Honduras Pedro Romero

REGION: Copán ORIGIN: Honduras FARM/CO-OP: Los Popitos, COCAFCAL ELEVATION: 1,240m – 1,560m PROCESSING METHOD: Natural TASTE: Orange Wine | Pastry | Spice Pear

ROAST: Light

OZO has been purchasing coffee from Pedro since 2010. Pedro is a meticulous and accomplished farmer who produces excellent coffee at his farm, Finca Los Popitos. At 1300m above the village of Capucas in the Copán region of Honduras, Los Popitos is planted with Caturra, Catuai, Lempira, and a few experimental varieties including this lot of Parainema. Pedro is highly motivated by environmental sustainability which is why he preserves the native trees on his property as shade trees for coffee. This micolot has crisp notes of orange wine, pastry, and spiced pear.

Read more about this coffee on our blog!

Produced by Pedro Romero in the Copán region of Honduras, this organic lot showcases the distinct character of the Parainema varietal. Grown at elevations between 1240 and 1560 masl, the coffee undergoes a natural process, a method often associated with increased sweetness and complex body. Ozo Coffee highlights a profile featuring notes of orange wine, pastry, and spiced pear, offering a unique expression of this specific Honduran origin.

When exploring such profiles, it is helpful to reference the flavor wheel to better identify the nuances between fruit-forward acidity and baked-good sweetness. Natural-processed coffees frequently exhibit heavier fruit tones and a syrupy mouthfeel compared to their washed counterparts, providing a vibrant sensory experience. This selection serves as a compelling example of how careful cultivation and processing techniques can elevate the inherent qualities of the Parainema plant, resulting in a cup that is both sophisticated and deeply flavorful.