PRODUCER: Heyvis Sagastume
ORIGIN: Honduras
REGION: La Aguja Farm | El Dorado Village
VARIETY : Parainema
PROCESS: Natural | Raised-Bed Dried
ELEVATION: 1500 MASL
ROASTER: Probat P25
LEVEL: Light Roast | Agtron #70-75
EXTRACTION: Filter & Espresso
NOTES: Mango | Cacao Nib | Blackberry Jam | Molasses | Natural Wine
PRODUCER - STORY
Heyvis Sagastume’s involvement in coffee began long before he ever owned land of his own. He grew up immersed in coffee farming, learning the craft firsthand by working alongside his father, who has cultivated coffee in the region for decades. From an early age, Heyvis absorbed not only the technical aspects of farming, but also the values of patience, discipline, and respect for the land that define generational coffee producers.
The Sagastume’s roots in coffee trace back to Heyvis’s grandfather, who gifted his father a small plot of land to begin cultivating coffee. That initial parcel became the foundation for everything that followed. Through careful stewardship and the income generated from selling coffee, his father was able to reinvest in the farm and gradually acquire additional plots. Expansion was fueled not by shortcuts, but by steady work and the full support of the family—Heyvis included, who became his father’s right hand in daily operations.
One of the most important milestones came in 1998, when the family purchased La Aguja Farm. That same year, three hectares were planted with Pacas, marking the beginning of a more focused and intentional farming effort. For years, production followed traditional methods, but a turning point arrived in 2014, when the family began producing specialty micro-lots with the support of Beneficio San Vicente. This step introduced a new level of quality control, processing precision, and market access.
In 2016, ownership of La Aguja Farm was officially passed on to Heyvis. With a clear vision for the future, he immediately set out to improve the farm’s infrastructure and practices. That same year, he planted the remaining land with Parainema and Geisha, diversifying the farm’s varietal portfolio while focusing on quality, resilience, and long-term sustainability.
Today, Heyvis leads La Aguja Farm with a balance of tradition and innovation. The success of the farm is the result of decades of family collaboration, shared responsibility, and an unwavering commitment to improvement. Each harvest reflects not only the terroir of the region, but also the generational knowledge and dedication that continue to shape the Sagastume family’s coffee journey.
ORIGIN — HONDURAS
Origin — Honduras
Honduras has emerged as one of the most important coffee-producing countries in the world, driven largely by generations of smallholder farmers who began cultivating coffee in the 19th century. What started as modest, family-run farms has evolved into a globally respected origin known for quality, diversity, and resilience.
Despite facing environmental and economic challenges over the years, Honduras has made significant strides through improved infrastructure, better access to education and processing technology, and a growing emphasis on sustainability. These advancements have elevated cup quality and consistency, positioning Honduran coffees prominently on the international specialty stage.
One of the country’s defining strengths is its regional diversity. Variations in elevation, climate, and micro-terroir across Honduras produce a wide range of flavor profiles—from bright and fruit-forward to structured and chocolate-driven—making it one of the most versatile coffee origins we work with.
Honduras is our core sourcing partner, where we’ve invested in long-standing relationships across distinct regions. We are proud to collaborate closely with many small producers, supporting their work and honoring the dedication, craftsmanship, and heritage behind every harvest in this remarkable coffee-growing nation.
VARIETY — PARAINEMA
Parainema is a Honduran-developed Sarchimor hybrid created by IHCAFE for leaf rust resistance. While often associated with yield-focused production, Parainema has repeatedly proven its quality potential—including a Cup of Excellence win in 2017. We continue to seek out this variety for its vibrant, cranberry-like acidity and layered sweetness, qualities that shine when cultivated and processed with care.
PROCESS METHOD — NATURAL
Ripe coffee cherries are selectively harvested at peak maturity, then sealed in oxygen-limited plastic bags to undergo a controlled, soft anaerobic fermentation for approximately 48 hours. After fermentation, the cherries are transferred to a solar dryer, where they dry slowly for around 25 days. Throughout the drying period, the coffee is carefully hand-sorted to remove defects, ensuring a clean and expressive final cup.
DRYING METHOD — RAISED-BED DRIED
Drying takes place on raised African-style beds designed for maximum airflow and even moisture release. The parchment is turned regularly to promote uniform drying and is shaded during peak sunlight to protect delicate sugars.
This method encourages slower drying—stabilizing the cell structure, protecting aromatics, and preserving the coffee’s sweet, floral clarity.
HARVEST SEASON — DECEMBER - MAY
In Honduras and across Central America, specialty coffee harvest typically takes place from December through May. Shipping begins shortly after the first pickings and continues into June and July. Lower-elevation farms harvest earlier, while higher elevations ripen more slowly due to cooler nights that extend fruit maturation. We source from our Central American partners once per year, with peak freshness running from May through early December.
PRODUCTION ROASTER — PROBAT P25
Each coffee is profiled and tracked through Cropster to maintain precision and consistency. Our Probat P25 uses conductive heat transfer, ideal for expressing the sweetness, structure, and delicate floral tones inherent in Pink Bourbon.
Roast curves are held within ±2°C to ensure the coffee’s integrity and to highlight its natural acidity and honey-like finish.
ROAST LEVEL — MODERATELY LIGHT
Whole Bean: Agtron 70-75
Roast: Moderately Light
Moderately Light is our interpretation of Nordic-style roasting. Coffees in this range showcase lively acidity, a clean, tea-like body, and a delicate, short-lived sweetness. This roast sits just past light, preserving floral and tea-like characteristics while allowing enough sugar development for balance and structure. Expect bright acidity, clear fruit expression, and minimal roast influence. Coffees in this range maintain strong expression of origin and variety while introducing subtle sugar browning. Expect balanced acidity, rounded sweetness, and versatility across brew methods.
We measure roast color using an Agtron M Basic III and reference results on the Agtron Gourmet scale, calibrated hourly for consistency. Our roast categories focus on development—balancing time and temperature—to preserve clarity, acidity, and sweetness rather than roast-forward flavors.
Learn more at agtroninc.com
EXTRACTION - FILTER & ESPRESSO
Our Quality Control team evaluates each lot through sensory analysis and brewing science to bring out its best expression. Filter brews highlight its florals and delicate sweetness, while espresso yields a silky, fruit-forward shot with layered acidity.
Extraction is all about balance—pulling acids first, then sugars, then bitters. A grind too fine leans bitter; too coarse leans sour; the ideal sits cleanly in the middle.
Balanced extraction brings together acidity, sweetness, and texture. Early extraction delivers bright acids, mid-extraction develops sugars and sweetness, and late extraction adds body and structure. The goal is harmony—too little leads to sour, thin cups; too much results in bitterness and dryness.
Grind size is the most effective way to dial in: too fine over-extracts, too coarse under-extracts. Adjusting grind is the fastest path to a balanced, expressive cup.
DIALING IN
Grind size is the foundation of a balanced cup. A properly calibrated grind ensures water has the right amount of contact time with the coffee, extracting the full spectrum of flavor without pushing into bitterness or underdevelopment.
We include recommended brew guidelines so your first cup with this coffee is already close to its final, intended expression.
FLAVOR PROFILE — TASTING NOTES
Mango · Cacao Nib · Blackberry Jam · Molasses · Natural Wine
Our brewing philosophy is rooted in balance—bringing together bright, expressive acidity, layered sweetness, and a smooth, structured mouthfeel. When brewed as a filter pour-over, this coffee opens with exceptional clarity, allowing its natural complexity to unfold slowly and deliberately.
Juicy mango leads the cup with a tropical vibrancy, followed by the richness of blackberry jam and wine-like fruit tones that evoke natural wine character. Cacao nib adds structure and depth, while molasses rounds out the profile with a deep, lingering sweetness. Clean and expressive throughout, the finish is silky and persistent, rewarding careful brewing and a slower, more intentional sip.
EXTRACTION BREW GUIDE- ORIGAMI & V60
Overview
Origami & Hario V60
Designed to highlight clarity, sweetness, and balanced acidity.
Brew Recipe
Coffee: 20g
Water: 300g @ 200°F
Ratio: 1:15
Grind: 800 µm (Medium–Coarse)
Pour Structure
-
0:00 – Bloom · 50g
-
0:40 – Spiral pour · 100g total
-
1:20 – Spiral pour · 200g total
-
2:00 – Spiral pour · 300g total
-
Drain: ~2:30
Featured Equipment
This recipe is built to emphasize clean extraction, layered sweetness, and a structured cup. Adjust grind size slightly finer or coarser to fine-tune extraction based on flow rate and taste.
EXTRACT & ENJOY
