DETAILS
ORIGIN: Honduras
PRODUCER: Fidel Paz
REGION: El Sauce, Santa Barbara
VARIETY: Pacas
PROCESS: Washed | Raised Bed-Dried
ELEVATION: 1650 M
ROASTER: Probat P25
LEVEL: Light Roast
NOTES: Black Tea | Honeydew Melon | Milk Chocolate | Floral
BEHIND THE CUP
Experience the harmonious balance of black tea, honeydew, and milk chocolate in this exceptional coffee from Santa Barbara, Honduras. Grown at high elevations, the Pacas varietal undergoes a meticulous washed process, resulting in a celan and vibrant cup that showcases the region's unique terroir.
STORY
Meet Fidel Paz Muñoz, the producer and son of Don Fidel Paz Sabillón, who leads Beneficio San Vicente, a renowned exporter located in Honduras' Santa Barbara region. Inspired by his family's coffee legacy, Fidel established his own farm, Finca El Garrote, where he cultivates exceptional coffee. Committed to environmental stewardship, he has acquired and protected a water spring, ensuring sustainable coffee farming practices in the area. Finca El Garrote represents Fidel's dedication to responsible production. Under his leadership, Beneficio San Vicente has gained recognition as a prestigious source of specialty coffee, celebrated for its exceptional offerings, including cup of excellence award winners. Fidel's expertise in agronomy and coffee market sales has been crucial to the success of single-farmer micro-lots from this remarkable region. He is now working alongside his son to pass down the essential principles of their family business.
PACAS
Pacas is a dwarf variety of Arabica coffee native to Central America. It's a natural mutation of Bourbon coffee, discovered in 1949. Pacas is often bred with other varieties to create higher-yielding cultivars. The small plant size allows for higher density farming. Pacas has dark green leaves, white and purple flowers, and small red berries. The coffee has a rich, well-balanced flavor profile similar to its Bourbon heritage.
WASHED PROCESS
Washed process coffees are produced with the primary goal of creating an easily dried, consistent product, rather than influencing flavor. This process remains popular as it results in coffees that match consumer expectations for coffee taste - typically exhibiting clarity, balanced fruit notes, and acidity.
The washed method involves removing the outer fruit layer from coffee cherries. This is typically done through a combination of mechanical depulping and controlled fermentation to break down the sticky mucilage. The fermentation period can vary greatly depending on the producer's preferences and practices.
After fermentation, the coffee is washed to remove any remaining fruit. It is then dried, prepared for export, and stored. While the terminology around coffee processing has remained static, the methods have evolved to allow producers greater control over the final cup profile by manipulating various post-harvest variables.
RAISED-BED DRYING
Raised beds are scaffold-like frameworks that lift perforated trays filled with coffee parchment or cherries, allowing for optimal airflow and extended drying times.
This setup encourages nearly 360 degrees of airflow, which helps ensure that the coffee dries evenly when proper turning methods are applied. Some producers take additional measures by partially covering the beds to reduce direct sunlight exposure, thereby prolonging the drying period and preserving the integrity of the coffee's cell structure from UV damage.
RECOMMENDED METHOD
Filter Brew- V60
RATIO - 1:16 Grams of coffee per water
GRIND - Med-Fine Fellow Ode Gen 2 - Setting 3
05°F
ADD FILTER - Saturate with hot water to warm the vessel and discard this water. Pour ground coffee into the filter.
ADD WATER - Pour twice the amount of water than coffee in a circular pattern from center and spiraling out, known as the "Bloom".
BREWING TIME - 2:00 mins
COFFEE: 16g
WATER: 250g
BREW
0:00 - Bloom - 30g
0:30 - Center Pour - 105g
0:55 - Spiral Pour - 180g
1:20 - Spiral Pour - 250g
2:00 - Drain
EXTRACT & ENJOY
