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Pacas Washed
Microlot

Pacas / Washed

★★★★★
(1 customer review)
REF: HO2404
Finished coffee

We’ve been buying from Roberto since the beginning of our collaboration with San Vicente and his coffees are the best representation of clean, juicy, fruity and floral Santa Barbaras.

PROCESS:
Washed
ALTITUDE:
1550 m.a.s.l.
SCA:
86+
CROP:
2024
Honduras
Las Flores, Santa Barbara
Finca Las Flores / Roberto Sabillon

Out of stock

84,00 zł

Out of stock

Out of Stock

Berries Berries
Floral Floral
Caramel Caramel
Soft Soft
Clean Clean
Juicy Juicy
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

10.6%
Humidity
0.43
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: Las Flores, Santa Barbara

Altitude (MASL): 1500 m.a.s.l

Varieties: Pacas 30%, Bourbon 10%, Parainema 60%

Processing method: Washed, natural, honey

Finca Las Flores

Roberto was born into coffee and worked by his father’s side all his life. His father worked hard for many years and unfortunately due to a debt and low coffee prices he wasn’t too successful.

Over the years Roberto developed a true passion for coffee and despite challenges including financial crisis he continued overcoming the obstacles.

Then an unexpected happened and in 2011 the region was badly affected by a fungal disease, leaf rust and destroyed Roberto’s
entire farm. Feeling discouraged he put coffee farming on hold for more than 4 years.

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  1. ★★★★★

    Thomas Roaster –

    I roasted this Coffee and its totally amazing. I feel so much flavours – Great experience

    Helpful(0) Unhelpful(0)You have already voted this

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