Fredy Sabillon

Honey Parainema

Fredy’s farm sits at a lower altitude than many of the other producers we work with in Santa Barbara, meaning he has to find different methods to produce quality. He does this in two ways. The daytime heat is clear to feel on visits to Fredy, especially compared to some of the Sagastumes’, and the Morenos’ high altitude plots. This means pests and fungal infections thrive, so the resistance of the Parainema varietal is vital here. The inherent acidity of the varietal also adds a ‘high grown’ profile in the cup than wouldn’t normally be possible here. 

The next method Fredy uses is careful processing; this lot was processed as a honey, with a 20 hour pre-fermentation in closed tanks, before drying on raised beds for around 15 days. The pre-fermentation under warm conditions, alongside the relatively long drying time, means a degree of process influence on the cup, softening the Paraneima character into rich and ripe fruit.