Microlot

Pacas / Anaerobic

Name: Pacas / Anaerobic
Brand: Fince El Mono
SKU: HO2509
Availability: OutOfStock

REF: HO2509

This lot from Andres is the opposite of his other coffee – very soft, with elegant complexity and lots of floral notes on cooling.

PROCESS:

Anaerobic

ALTITUDE:

1570 m.a.s.l.

SCA:

87,5

CROP:

2025

Honduras

Santa Barbara, El Sauce

Finca El Mono / José Andrés Castillo Mejia

Out of stock

€18.80

Out of stock

Out of Stock

Pacas / Anaerobic

Flavors
Roasting Tips
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€18.80

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

10.5%

Humidity

0.49

Water activity

These coffees are one of the most user-friendly beans we’ve ever experienced, being very responsive and obtaining the heat efficiently, so don’t start too aggressively. Some of them have more tendency for slight crashing, some of them not really. Just hit your demanded roast degree and enjoy that beautiful complexity.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

Location: Santa Barbara, El Sauce

Altitude (MASL): 1570 m.a.s.l.

Varieties: Pacas, Yellow catuai, IH90, Parainema

Processing method: Washed, Honey, Anaerobic

Finca El Mono

In 1985 Andres finished his military service and decided to go back and settle down in his home village of El Sauce in the Santa Barbara region.

He worked hard and was able to take a loan to purchase his 7 hectare property. He invested all his savings in developing the farm and planting coffee trees but was only able to sell the coffee on the local market for a very low price.

After 10 years of running the farm he sold it and in 1995 he purchased his now current farm. First three years he was cultivating vegetables and after that he started planting coffee.