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: Moderate Light
NOTES: Black Tea | Honeydew Melon | Milk Chocolate | Floral
BEHIND THE CUP
This washed Pacas lot from Santa Barbara, Honduras delivers a refreshing balance of black tea structure, honeydew melon sweetness, and a smooth milk-chocolate finish. Grown at high elevations and washed with precision, the cup is clean, vibrant, and floral—an elegant expression of the region’s cool mountain terroir.
STORY
This coffee is produced by Fidel Paz Muñoz, son of Don Fidel Paz Sabillón, who leads Beneficio San Vicente, one of Honduras’ most respected exporters. The Paz family has shaped Santa Barbara into a powerhouse of specialty coffee, guiding producers through agronomy, processing, and market access—resulting in multiple Cup of Excellence finalists and globally recognized single-farm micro-lots.
Fidel founded Finca El Garrote to build upon his family’s legacy while championing environmental stewardship. He acquired and protected a natural water spring near the farm, ensuring long-term sustainability for both his land and the surrounding community.
Under his leadership, San Vicente continues to elevate Honduran specialty coffee through meticulous processing, traceability, and farmer-forward values. Fidel now works alongside his son to pass down the foundational knowledge and principles that define their family’s work.
VARIETY — PACAS
Pacas is a dwarf mutation of Bourbon discovered in El Salvador in 1949, prized for its compact size and density-friendly growth. In the elevated microclimates of Santa Barbara, Pacas expresses a refined cup with tea-like structure, subtle florals, and a gentle, balanced sweetness.
With careful picking and washed processing, Pacas produces coffees that are clean, approachable, and softly complex—qualities showcased beautifully in this lot.
PROCESS — WASHED
Ripe cherries are depulped soon after harvest and fermented under controlled conditions to loosen mucilage and develop sweetness. Fermentation times vary based on weather and producer preference, subtly shaping brightness and mouthfeel.
After fermentation, parchment is rinsed thoroughly with clean mountain water and set to dry.
The washed process here highlights clarity, floral aromatics, and balanced acidity—an ideal match for the Pacas variety.
DRYING — RAISED-BED DRYING
Drying takes place on African-style raised beds, where parchment is exposed to gentle, even airflow. The coffee is turned frequently to prevent uneven drying and shaded during peak sunlight to protect sugars and cell structure.
This slow, controlled drying approach creates stable coffees with pronounced sweetness and long-lasting aromatics.
ROASTING — PROBAT P25
This lot is roasted on our Probat P25, using conductive heat transfer to develop sweetness and preserve the coffee’s delicate floral structure.
Roast curves are monitored through Cropster and maintained within ±2°C, ensuring consistency across every batch.
The P25’s precision allows us to highlight the tea-like acidity, honeydew sweetness, and soft chocolate tones that define this Santa Barbara Pacas.
ROAST LEVEL — AGTRON GOURMET SCALE
Roast: Moderate Light
Whole Bean: #70–75
This roast level sits just above light, chosen to preserve floral character and refined acidity while developing enough sugar for a smooth, milk-chocolate finish. Expect a cup with luminous sweetness, clean structure, and minimal roast interference.
RECOMMENDED METHOD — V60 FILTER BREW
Ratio: 1:16
Coffee: 16 g
Water: 250 g
Grind: Medium-Fine (Fellow Ode Gen 2 — Setting 3)
Water Temp: 205°F
Total Time: 2:00
Steps:
0:00 — Bloom 30 g
0:30 — Pour to 105 g
0:55 — Spiral to 180 g
1:20 — Spiral to 250 g
2:00 — Drain
A cup that’s floral, sweet, and clean—with black-tea structure, honeydew brightness, and a soft chocolate finish.
Extract & Enjoy
