Honduras Ronnie Gabrie Parainema – Onyx Coffee Lab

Join Our Pilgrimage

Sign up for Onyx emails to journey with us, unlocking first access to everything we're excited to share - new coffee releases, resources and recipes, exclusive promotions, and more.

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

H o n d u r a s R o n n i e G a b r i e P a r a i n e m a

Cranberry | 60% Dark Chocolate | Plum | Red Wine

Traditional
Modern
-
1
+

Filter & Espresso


942 LBS


Expressive Moderate


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Honduras


Parainema


January '24



Dry Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

Ronnie Gabrie was one of the first producers we began working with in Santa Barbara five years ago. Apart from producing perfectly processed and dried microlots on his farm, Ronnie operates as a coffee buyer himself for a multi-national operating within the country. This knowledge from buyer to producer lends to his prowess, which is shown in this washed offering.

Origin

Honduras

The coffee industry in Honduras has grown significantly, making the country a major player in the global market. Coffee cultivation began in the 19th century with smallholder farmers. Despite environmental challenges, Honduras has improved infrastructure, enhanced quality, and promoted sustainability, thriving from coffee exports. Known for its versatile and diverse regions, Honduran coffee is recognized internationally for its quality. Honduras is one of our main partnerships, where we invest in long-standing relationships across three regions. We are honored to work with numerous small farms in this noble country.

Elevation

1600 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Parainema

Parainema is a IHCAFE created Sarchimore hybrid which was developed to be leaf rust resistant. This Honduran created variety has ALL the makings of a variety that is more tailored for yield than quality, however, it won the Cup of Excellence in 2017, and continues to impress us in the cup. We purchase many lots that are Parainema, which we are drawn to for their dynamic acidity (very reminiscent of cranberry) and their complex sweetness.

Harvest

Honduras

The specialty harvest throughout Central America is concentrated mainly within the months from January through April. The shipping season begins shortly after first harvest and extends well into the months of June and July. The lower elevation regions tend to harvest first, and the high elevation regions harvest slower, with the cold nights lending to the slower maturation of coffee fruit. We tend to buy from our relationships in Central America once a year, with the freshness season running from May until early December.

Process

Dry Washed

This washed coffee is depulped and fermented dry for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#73.1 Expressive Moderate

This niche category is reserved for few coffees within our band of offerings. Coffees that most often fall within this category are Central-American grown single origins, where we have developed just past light but within the realm of being considered lively. These coffees have less sugar-browing and roast characteristics than the moderately developed category, with marked acidity and origin/ processing heavily influencing the cup profile.

Inventory

942 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 14.8642° N, 88.0333° W | Coffee Export: 240 kT | HARVEST SEASON: March/ April | Avg Elevation: 1000 MASL | Rainfall: 90" | 14.8642° N, 88.0333° W | Coffee Export: 240 kT | HARVEST SEASON: March/ April | Avg Elevation: 1000 MASL | Rainfall: 90" |

T h e S t o r y

Benjamin Paz is a coffee producer, roaster, and exporter in Santa Barbara, Honduras. Outside of running his own successful coffee farm (He placed 1st in the Honduras Cup of Excellence this year) and roasting program, he is also the liaison for the greater Santa Barbara region through his mill and...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Kalita Wave 185

Coffee: 15g

Water: 250g @ 200°F


Grind
584µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Spiral Pour - 150g
1:15 - Spiral Pour - 250g
Drain 2:34

FEATURED EQUIPMENT

 

Overview

Coffee: 19g

Yield: 40g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Kalita Wave 185

Café: 15g

Agua: 250g @ 93°C


Molido
584µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Spiral Pour - 150g
1:15 - Spiral Pour - 250g
Drain 2:34

PRODUCTOS DESTACADOS

 

Resumen

Café: 19g

Rendimiento: 40g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

87

Cup Score

1825LBS

Lot Size

A+

Transparency Grade

$2.2

C Market

ADDED TO CART: