Honduras Finca Liquidambar

What We Love

Parainema is a variety that sparks debate among seasoned coffee enthusiasts, but this selection from Alexia Mejía stands out as one of the finest we've encountered. Finca Liquidámbar proves that while coffee genetics matter, the determination and vision of the producer matter even more. This coffee shines with bright, piquant notes of Granny Smith apple and lime peel, balanced by the sweetness of raw honeycomb and toffee, and finishes with a savory, herbal essence.

About the Producer

Finca Liquidámbar is a testament to the power of family and collaboration. Four family members joined forces to create new economic opportunities in Honduras, with Alexia Mejía leading the charge at Liquidámbar farm. Alexia’s passion for crafting exceptional specialty coffee has become the farm's driving force. In 2016, Alexia and her partners purchased land in Francisco Morazán, an ideal region for coffee cultivation, and planted Parainema—a hybrid variety known for its disease resistance and quality potential.  

The journey was not without challenges. Over the years, Alexia faced both personal and professional trials that could have derailed her vision. The pandemic alone nearly brought operations to a halt. Yet, through perseverance, Finca Liquidámbar emerged stronger and more resilient, earning recognition in the 2023 Honduras Cup of Excellence competition. Despite cultivating coffee for just a few years, Alexia sees a bright future for the farm, with plans to innovate in processing, drying, and green coffee storage.

About the Coffee

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.