Cascaritas Espresso and Cascaritas Classic offer two different roast profiles of the same coffee, a washed process Parainema from Hidardo Hernández of Cascaritas Farm in Ocotepeque, Honduras.

For Cascaritas Espresso, we found that the coffee shines on the espresso machine with a shorter extraction time. We taste apricot and caramel.

We love the versatility of Cascaritas Classic, especially as a home barista preparing coffee at home - whether as a pour over, in the Moccamaster, the Aeropress or the French Press. We taste ripe oranges, mandarins and cane sugar.

Hidardo Hernández talks about why he enjoys working with Parainema on our YouTube channel: https://youtu.be/Q7lke9DC5z8

Photo: Delmy Hernández runs Cascaritas Farm together with her son Hidardo Hernández. Courtesy of Winnie Goede.

New harvest arriving Summer 2025

We are proud to continue deepening our relationship with Hidardo Hernández and CAFESMO. In Summer 2025, we will bring back the classics but also some exciting micro lots.

Both Cascaritas coffees will be back on the menu. Our purchase of Hidardo’s washed Parainema increased from 4 bags in 2024 to 8 bags in 2025 and we look forward to continuing to working in partnership with CAFESMO.

We’re also expecting two exciting microlots in 2025:

• a Honey Enzyme and Chardonnay yeast processed Pacas from Hidardo
• an Anaerobic Natural Parainema from Rosy Dariela Mancía, a talented young producer who leads the CAFESMO women producer’s group

Photo: Sun-dried coffee drying on raised beds on Dariela’s farm El Mandarino. Courtesy of Winnie Goede.