Here's how we brewed this candy-sweet washed anaerobic by Equator Coffees!

Like Equator, Finca Liquidambar is a woman owned business. Their name literally translates to “liquid amber” and they’re dedicated to capturing the sweet and rich flavors of Honduras’s terroir. Their carefully processed Parainema placed in Honduras’s Cup of Excellence last year and we’re delighted to offer it here. We tasted toffee, starfruit, citrus, and pear.

🌎 Origin: La Paz, Honduras

⚗️ Process: Washed Anaerobic

🔬 Variety: Parainema

⛰️ Elevation: 1,650 MASL

🔥 Roast: Medium-ish

Brew Recipe for Equator Honduras Liquidambar Parainema

Using Stagg X Dripper


22g of Honduras Liquidambar Parainema

350g of water



1. Measure and grind coffee at a medium setting

Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5 on Ode with SSP Burr / 4 on Ode with Gen 2 Burrs, which is about 3 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.3 and 6 - and note that the inner ring was set to 0 at 5.3 for us!

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g of water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 42 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; when water drains about halfway, swirl 10 times, then when the water is approximately 0.5 in above the bed of grounds, pour to 250g; once water drains halfway, pour to 350g. The total brew time varies, but we’re aiming for between 3:30 - 4:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of toffee, starfruit, citrus, and pear.



20g of the same coffee

30-40g of water at 205°F

1:2 ratio

30 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  205°F.

4. Grind your coffee

We suggest a brew time of 30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 30 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!