El Salvador Parainema

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast date

A very sweet, balanced natural built for espresso

El Salvador Parainema 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.

Tasting Notes

Raspberry · Milk Chocolate · Cherry
Nomad 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.

Coffee Details

About This Coffee

Finca 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.

He 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.

This 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.

How to Brew

Our house starting point — these are our own figures, not Nomad's.

Start 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.

How Much Coffee Is in a Bag?

A 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.

Frequently Asked Questions

Is this better for espresso or filter?
Espresso — this is the espresso-line lot from Nomad. Nomad also offers it ground for moka pot.

What does it taste like?
Raspberry, 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.

How fresh is the coffee?
Nomad 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.

What does natural processing mean?
The 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.

New to single origins? Try a Taster Box to find your profile before committing to a full bag. Stocking a workplace? See our Office & Bulk Coffee. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 for East Malaysia).