Pacas / Washed
“Just” a typical, beautiful pacas from Santa Barbara – complex, nuanced fruity and floral notes make it a best representation of this special terroir.
€19.70 /kg
“Just” a typical, beautiful pacas from Santa Barbara – complex, nuanced fruity and floral notes make it a best representation of this special terroir.
€19.70 /kg
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.
Coffee Processing Method
The cherries are de-pulped every afternoon on the wet mill on the house, then, the parchment is put into fermentation tanks where it is dry fermented for 15 hours. After, the parchment is rinsed into the tank with a lot of water four times, here remove the empty parchment floating in the water. Next, it ́s put inside the parabolic solar dryer for around 10 – 15 days, during this time, the parchment is sorted by hand to remove defective beans.
LOCATION: El Ocotillo, Santa Barbara
ALTITUDE (MASL): 1650 m.a.s.l.
VARIETIES: Bourbon, Pacas
PROCCESING METHOD: Washed
In 2005, with support from San Vicente, Jorge’s father entered the 2nd edition of the Honduran Cup of Excellence for the first time. To everyone’s surprise, he won first place. The achievement brought immense joy to the family and earned both his father and their region great prestige. Inspired by this success, his father transitioned fully from vegetables to coffee.
It wasn’t until 2010, however, that Jorge and his family were able to process specialty coffee and sell it as a micro-lot abroad. Years of dedication and learning culminated in a personal milestone in 2017, when Jorge achieved 2nd place in the Cup of Excellence Honduras!
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