Subtext - Irma Trochez

Irma Trochez runs Finca Mi Tesoro in Santa Barbara, Honduras, where she grows the Parainema variety on her four-hectare farm. This honey-processed lot involves carefully handpicking ripe cherries, fermenting them for 24 hours, and drying on raised beds for up to 21 days. The result is a vibrant cup with the characteristic complexity of Santa Barbara, featuring bright acidity and tropical fruit notes balanced by a honey-like sweetness.