Pedro Sagastume has been working in coffee for over 30 years and purchased the land that would become his farm, Los Quetzales, about 15 years ago. He has received praise from other well-known producers in the region, such as Benjamin Paz, for producing "some of the best Honduran Geshas of the season."
Discovered in El Salvador in the 1940s by the Pacas family, the Pacas variety is a natural mutation of Bourbon that has thrived in Honduras since IHCAFE brought it there in the 1970s. As with our Ethiopia Bombe offering, this honey-processed coffee was dried along with the cherry’s mucilage until ideal moisture content was reached. The mucilage becomes dark and thick like honey, hence the name of the process. It also adds an extra layer of sweetness and body.
Coffee Profile
Flavor Notes:
Honeydew / Light Brown Sugar / Apricot
Producer:
Pedro Sagastume
Region:
El Sauce, Santa Barbara
Variety:
Pacas
Process:
Honey
Coffee Bio
This is a very interesting and complex coffee that carries a delicate herbaceous quality balanced by an apricot-like sweetness. Add this to the list of superb Honduran coffees we have been so fortunate to share!
