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Pacas / Washed
Microlot

Pacas / Washed

REF: HO2519
Finished coffee

Another example of a well-produced washed pacas from Santa Barbara – lots of berries, ripe citrus and florals creating an elegant synergy.

PROCESS:
Washed
ALTITUDE:
1750 m.a.s.l.
SCA:
87
CROP:
2025
Honduras
El Ocotillo, Santa Barbara
Finca La Vistada / Juan José Benítez

Out of stock

89,00 zł

Out of stock

Out of Stock

Raspberry Raspberry
Sweet Lemon Sweet Lemon
Floral Floral
Elegant Elegant
Well structured Well structured
Soft Soft
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
0.45
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: El Ocotillo, Santa Barbara

Altitude (MASL): 1750 m.a.s.l.

Varieties: Pacas 70%, Bourbon 30%

Processing method: Washed, natural

Finca La Vistada

The story of the Benitez family is one that’s bound to bring a smile to your face. Back in the 1980s, when Juan and his brother arrived in the Santa Barbara region, they had no inkling that they would one day be renowned for producing the finest coffees in the country.

They settled in the picturesque El Ocotillo village, nestled on the fringes of the stunning mountainous terrain of Montaña Santa Barbara, with a breathtaking view of Yojoa Lake. Initially, they ventured into vegetable farming, taking advantage of the high altitudes and cooler climate that favored crop growth.

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