This Nicaraguan Parainema is a balanced medium roast featuring comforting notes of milk chocolate and caramel, finished with a touch of red apple brightness. The washed process keeps the cup clean and structured, while the medium roast brings out plenty of sweetness and body.
It’s an approachable specialty coffee that works well across multiple brew methods, making it a strong choice for both everyday coffee drinkers and espresso lovers.
Tasting Notes: Milk Chocolate • Caramel • Red Apple
Roast Level: Medium
Variety: Parainema
Process: Washed
Size: 12 oz / 340 g
Available: Whole Bean
Recommended Brew Methods
Automatic Drip — Great for everyday brewing
1:16 coffee-to-water ratio
Medium grind • 198–202°F
Expect a smooth cup with caramel sweetness and a chocolate-forward finish.
Pour Over — Our top recommendation
20g coffee • 320g water • 200°F
Medium-fine grind • Brew 2:45–3:15
Highlights the red apple brightness while keeping the caramel and chocolate balanced.
Espresso
18g coffee in • 36–40g espresso out
Aim for 27–32 seconds
Produces a sweet, balanced shot with milk chocolate, caramel, and subtle fruit.
French Press
30g coffee • 500g water • 200°F
Coarse grind • Steep 4 minutes
Brings out more body and emphasizes the chocolate and caramel notes.
AeroPress
18g coffee • 250g water • 200°F
Medium-fine grind • Brew about 2 minutes
Creates a concentrated, sweet cup with a smooth finish.
Milk Drinks
Its milk chocolate and caramel profile makes this coffee especially good in cortados, cappuccinos, lattes, and iced lattes.
Freshly roasted by Halfmoon Roasting Lab.
If you want a dependable medium roast with plenty of sweetness but still enough fruit to keep the cup interesting, this Nicaraguan Parainema belongs in your daily rotation. Add a bag to your coffee bar today.
This Nicaraguan Parainema is a balanced medium roast featuring comforting notes of milk chocolate and caramel, finished with a touch of red apple brightness. The washed process keeps the cup clean and structured, while the medium roast brings out plenty of sweetness and body.
It’s an approachable specialty coffee that works well across multiple brew methods, making it a strong choice for both everyday coffee drinkers and espresso lovers.
Tasting Notes: Milk Chocolate • Caramel • Red Apple
Roast Level: Medium
Variety: Parainema
Process: Washed
Size: 12 oz / 340 g
Available: Whole Bean
Recommended Brew Methods
Automatic Drip — Great for everyday brewing
1:16 coffee-to-water ratio
Medium grind • 198–202°F
Expect a smooth cup with caramel sweetness and a chocolate-forward finish.
Pour Over — Our top recommendation
20g coffee • 320g water • 200°F
Medium-fine grind • Brew 2:45–3:15
Highlights the red apple brightness while keeping the caramel and chocolate balanced.
Espresso
18g coffee in • 36–40g espresso out
Aim for 27–32 seconds
Produces a sweet, balanced shot with milk chocolate, caramel, and subtle fruit.
French Press
30g coffee • 500g water • 200°F
Coarse grind • Steep 4 minutes
Brings out more body and emphasizes the chocolate and caramel notes.
AeroPress
18g coffee • 250g water • 200°F
Medium-fine grind • Brew about 2 minutes
Creates a concentrated, sweet cup with a smooth finish.
Milk Drinks
Its milk chocolate and caramel profile makes this coffee especially good in cortados, cappuccinos, lattes, and iced lattes.
Freshly roasted by Halfmoon Roasting Lab.
If you want a dependable medium roast with plenty of sweetness but still enough fruit to keep the cup interesting, this Nicaraguan Parainema belongs in your daily rotation. Add a bag to your coffee bar today.