Arabica
Parainema
Also known as: Parainema (Sarchimor)
Parainema is a Sarchimor -type rust- resistant Arabica variety developed in Honduras . It is a cross between Villa Sarchi and Hibrido de Timor , selected for rust resistance, productivity, and cup quality. Parainema has won Cup of Excellence awards in Honduras.
Key Takeaways
- Parainema is a Sarchimor-type rust-resistant variety developed in Honduras.
- Parainema has won Cup of Excellence awards in Honduras.
- Parainema was selected for improved cup quality compared to earlier Sarchimor varieties.
- Parainema is also resistant to nematodes, which is important in some Honduran growing regions.
Parainema is a Sarchimor -type rust- resistant Arabica variety developed in Honduras . It is a cross between Villa Sarchi and Hibrido de Timor , selected for rust resistance, productivity, and cup quality. Parainema has won Cup of Excellence awards in Honduras.
Parainema is a Sarchimor-type rust-resistant Arabica variety developed in Honduras. It is a cross between Villa Sarchi and Hibrido de Timor, selected for rust resistance, productivity, and cup quality. Parainema has won Cup of Excellence awards in Honduras.
Origin
Honduras. Sarchimor-type variety (Villa Sarchi x Hibrido de Timor).
History
Parainema was developed in Honduras as part of the country's coffee breeding program. It is a Sarchimor-type variety (Villa Sarchi x Hibrido de Timor), developed for resistance to coffee leaf rust. Parainema was selected for improved cup quality and has gained recognition in the specialty coffee industry, winning Cup of Excellence awards in Honduras.
Discovery
Developed in Honduras.
Genetics and Lineage
Parainema is a Sarchimor-type hybrid: Villa Sarchi (Bourbon group) x Hibrido de Timor (Arabica x Robusta). It has approximately 25% Robusta genetics.
Parent Varieties
Hybrid Status: Parainema is an interspecific hybrid between Arabica (Villa Sarchi) and a natural Arabica-Robusta hybrid (Hibrido de Timor).
Growth Characteristics
Parainema is a dwarf tree with compact growth habit.
Tree Size: Dwarf (1.5 to 2.5 meters at maturity)
Yield: High.
Disease Resistance: High resistance to coffee leaf rust. Also resistant to nematodes.
Climate and Growing Conditions
Parainema thrives in Honduran highland conditions at elevations of 800 to 1,500 meters.
Climate Preferences: Tropical highland climate.
Rainfall: 1,500 to 2,000mm annually.
Elevation Range: 800-1,500 meters
Processing Compatibility
Parainema is excellent with all processing methods. Washed processing is traditional in Honduras.
Roasting Behavior
Parainema beans are medium density and roast evenly.
Cup Profile
Parainema produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, chocolate, caramel, and sometimes floral notes. The cup quality is improved compared to earlier Sarchimor varieties.
Professional Cupping Notes
Parainema lots have scored 86 to 90+ points in SCA cupping and have won Cup of Excellence awards in Honduras.
Common Defects
- •Cup quality can vary at lower elevations
Brewing Recommendations
Parainema works well as pour over, espresso, and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •Parainema is a Sarchimor-type rust-resistant variety developed in Honduras.
- •Parainema has won Cup of Excellence awards in Honduras.
- •Parainema was selected for improved cup quality compared to earlier Sarchimor varieties.
- •Parainema is also resistant to nematodes, which is important in some Honduran growing regions.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Honduran Coffee Institute (IHCAFE)
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Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Honduran Coffee Institute (IHCAFE)
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.
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