Parainema, selected by the Honduran Coffee Research Institute (IHCAFE) from the Sarchimor (T5296) variety, represents a successful balance between disease resistance and flavor achieved by Honduran coffee growers. Sarchimor (T5296) can be traced back to the artificial hybridization of Timor Hybrid (HDT CIFC 832/2) and Villa Sarchi. Parainema has frequently appeared in the Honduran Coffee Excellence (COE), winning the championship in 2015 and 2017. In 2025, the COE added a separate category for Parainema beans in Honduras. It has also been introduced to Nicaragua, Colombia, Panama, and other producing regions, achieving similarly excellent cupping results. Parainema exhibits strong resistance to coffee leaf rust and nematodes, and boasts high yields. The coffee trees are short and compact, producing large and elongated beans. It is well-suited for cultivation in climate-dependent environments. However, it relies on the high-altitude growing environment and requires sophisticated cultivation techniques, especially in pruning and fertilization. El Laurel, located near Danli in El Paraiso Province, southern Honduras, is a coffee estate situated in the northwestern mountains. The estate's coffee-growing area is at an altitude of 1400 meters, with an annual rainfall of approximately 2000 mm. These geographical and climatic conditions provide ideal conditions for producing high-quality coffee. The estate is managed by owner Oscar Daniel Ramirez Valerio and his wife, employing 10 to 15 staff members during the harvest season, with their son also helping out when available. In 2017, El Laurel participated in the Honduras Cup of Excellence (COE) competition and won the championship with a score of 91.81. Later that year, it was auctioned off for $124.50 and $122.90 per pound. The estate won second place in the second annual Best Paranéma competition in 2023 and again achieved eighth place in 2025. Only ripe red coffee cherries are selected. During the peeling process, the cherries are floated to separate low-density cherries. After peeling, the cherries undergo anhydrous fermentation for 10-14 hours in a cool, cement fermentation tank. After fermentation, the coffee beans are washed in a washing tank to remove residual pectin. After washing, the coffee beans are spread on elevated drying racks until the moisture content drops to 10%-12%. The drying process typically takes 15-20 days. The coffee beans are stored in their husks until they are hulled for export. During cupping, a delicate aroma of white flowers can be detected, with a flavor profile reminiscent of hard candy and black tea.