{"product_id":"el-salvador-parainema","title":"El Salvador Parainema","description":"\u003cp\u003e\u003cem\u003eImported from Barcelona — we find these beans drink best 2–3 weeks after the roast date\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eA very sweet, balanced natural built for espresso\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEl Salvador Parainema\u003c\/strong\u003e is a natural single origin from Finca Las Brisas in Juayúa, high in El Salvador's Apaneca-Ilamatepec mountain range. Carlos Pola grows it between 1,250 and 1,400 masl, and this is the 2025 harvest. This is the espresso-line lot from Nomad, roasted in Barcelona.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRaspberry · Milk Chocolate · Cherry\u003c\/strong\u003e\u003cbr\u003eNomad describes the profile as very sweet and balanced, with a dense body and a smooth, sweet acidity. Figs, milk chocolate and cherry lead; as the cup develops, brown sugar, molasses, macadamia and a spiced edge come forward. It pulls a round espresso.\u003c\/p\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Salvador\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJuayúa, Apaneca-Ilamatepec mountain range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinca Las Brisas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarlos Pola\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eParainema\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,250–1,400 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2025\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso line\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaspberry, Milk Chocolate, Cherry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eFinca Las Brisas sits in Juayúa, in the Apaneca-Ilamatepec range, and it is run by Carlos Pola, the fifth generation of a farming family. Carlos spent twenty years in the textile industry before giving himself over to coffee in 2012, convinced that specialty was where the future lay for Salvadoran producers.\u003c\/p\u003e\n\u003cp\u003eHe now manages Las Brisas alongside two other family farms, with sustainability and traceability driving the decisions. Mycorrhizal fungi in the soil help the trees take up nutrients and hold water. Planting follows the contour of the slope. And the coffee is tracked digitally from the farm through to the cup.\u003c\/p\u003e\n\u003cp\u003eThis lot is the Parainema variety, naturally processed. Nomad buys it through an ongoing direct-trade relationship with Carlos — an arrangement built to keep quality, transparency and stability steady on both sides.\u003c\/p\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEspresso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRatio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1:2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCoffee\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e18g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e36g in the cup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Brew Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e28–32 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eOur house starting point — these are our own figures, not Nomad's.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eStart here and adjust to taste. If the shot runs sour or thin, grind finer or stretch the time a little; if it turns bitter and drying, go coarser or pull it shorter. There is plenty of sweetness to work with, so you have room to push the ratio out to 1:2.5 if you want the fruit to read brighter.\u003c\/p\u003e\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eA 250g bag gives you roughly 14 double espressos at 18g a shot. If you are pulling one a day, that is about two weeks of coffee.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs this better for espresso or filter?\u003c\/strong\u003e\u003cbr\u003eEspresso — this is the espresso-line lot from Nomad. Nomad also offers it ground for moka pot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eRaspberry, milk chocolate and cherry. Nomad calls the profile very sweet and balanced: the acidity is smooth and sweet, the body dense. Figs, milk chocolate and cherry lead, and as the cup develops brown sugar, molasses, macadamia and a little spice come through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow fresh is the coffee?\u003c\/strong\u003e\u003cbr\u003eNomad roast in Barcelona and we ship on arrival. In our experience the beans are drinking at their best around 2–3 weeks past the roast date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does natural processing mean?\u003c\/strong\u003e\u003cbr\u003eThe whole coffee cherry is dried with the fruit still on the seed, instead of washing the pulp off first. The seed sits in its own sugars while it dries. Naturals generally taste fruitier and fuller-bodied than washed coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNew to single origins? Try a \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e to find your profile before committing to a full bag. Stocking a workplace? See our \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eOffice \u0026amp; Bulk Coffee\u003c\/a\u003e. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 for East Malaysia).\u003c\/em\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g - March 3","offer_id":46231721607265,"sku":"NM-ESPARESP","price":145.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/E.SA.PARA_1_6a77b08e-b709-42c9-b918-64c442718ec8.png?v=1784623660","url":"https:\/\/beanshipper.com\/zh-hk\/products\/el-salvador-parainema","provider":"Bean Shipper","version":"1.0","type":"link"}