Honduras Finca Liquidambar

Altitude: 1630-1650 meters

Varietals: Parainema

Process:
Coffee cherries are sorted, floated, and then depulped. The depulped seeds are fermented in sealed barrels for 24-28 hours, then dried on raised beds.

Harvest: February - April 2025

Region: Los Planes, Francisco Morazan

The coffee varieties we enjoy today are often the result of decades of genetic research and hybridization. Varieties like Parainema emerged in response to the devastating outbreak of coffee leaf rust in the early 2010s. Developed by IHCAFE (Honduran Coffee Institute), Parainema was engineered to resist diseases and pests, providing a lifeline to struggling farmers.  

Despite its strengths, Parainema has been divisive. It demands high levels of nutrients and often produces a cup profile that reflects its Arabica-Robusta lineage—high acidity, low body, and pronounced herbal or vegetal tones that many find unappealing. While its resilience can boost yields, it doesn't always help farmers achieve the premiums associated with quality-driven markets.  

Yet, there’s growing optimism for hybrids like Parainema. Over time, these varieties can develop greater complexity and sweetness in the cup as their trees mature. Farmers are also refining their methods, focusing on perfecting cherry ripeness and fermentation techniques. These efforts are beginning to show that hybrids can rival classic varieties like Bourbon and Typica. The potential for hybrids to simultaneously improve farmer incomes and satisfy quality-driven consumers is still unfolding.

This Parainema from Alexia Mejía exemplifies what’s possible. The cherries were meticulously harvested at peak ripeness and carefully sorted. After depulping, they were fermented for 24-28 hours in sealed, temperature-controlled barrels to prevent overheating and over-fermentation. The coffee was then washed and dried on raised beds for up to 15 days. The result is a stunningly clean and nuanced representation of Parainema’s potential and the Honduran terroir.

Finca Liquidámbar stands as a testament to the power of family, collaboration, and long-term vision. In 2016, four family members joined together to create new economic opportunities through coffee in Honduras, with Alexia Mejía and Marcio Paz leading the effort to establish the farm. Alexia brought a deep passion for specialty coffee, while Marcio brought a commitment to biodynamic farming, and together they shaped the core philosophy that still drives Liquidámbar today.

Marcio grew up visiting his father’s coffee farm outside Santa Bárbara, where he developed a respect for land stewardship and an understanding of how plants, soil, and ecology work together to create a thriving environment. Alexia, who previously worked with USAID, recognized the potential of specialty coffee to build resilient livelihoods and communal impact. Alongside other family members, they purchased land in Francisco Morazán, positioning the farm directly along the edge of a national park reserve and committing fully to a regenerative, land-driven approach to coffee production.

Beneath a canopy of pine and liquidambar, several thousand Parainema variety coffee trees now thrive. While Parainema holds a mixed reputation across the coffee world, few expressions match the clarity and vibrancy found at Finca Liquidámbar. Without the use of chemical fertilizers or pesticides, the trees flourish and produce a profile that speaks clearly to Honduran terroir. Bright citrus leads the cup, supported by green apple and green mango, with lifted herbal and floral aromatics that feel precise and refreshing.

The path to building Liquidámbar has not come easily. Over recent harvests, Alexia and Marcio have faced personal and professional challenges that threatened to stall their momentum. The pandemic nearly halted operations entirely, and subsequent seasons brought new obstacles year after year. This most recent harvest brought frost damage that reduced yields and limited quality potential. Still, perseverance carried them forward. In 2023, Finca Liquidámbar earned recognition in the Honduras Cup of Excellence, a meaningful milestone for a farm still early in its life.

Despite only producing coffee for a few years, Alexia and Marcio continue to look ahead. They see a future rooted in innovation, improved processing, refined drying techniques, and better green coffee storage. More than anything, they see a farm still becoming itself, shaped slowly and deliberately by the land, the family behind it, and a belief that thoughtful coffee can build something lasting.

Parainema often divides opinion, but this selection from Alexia Mejía and Marcio Paz makes a compelling case for what this variety can become in the right hands. Finca Liquidámbar shows that while genetics set the framework, producer intention and care ultimately define the outcome. The cup profile leads with bright Granny Smith apple and Key Lime acidity, balanced by the sweetness of raw honeycomb and finishing with a savory, herbal depth that keeps the cup engaging and lively from start to finish.