Honduras Reserva Pacavita
Origins: Western Region of Honduras in Pacavita. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. The coffee is shaded by Inga tree.
Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.Although these two families are the biggest contributions, up to 45 other small farmer groups can contribute to this regional coffee
Process: Washed then sun dried on patios
Roast Level: MEDIUM
Flavors: Smooth bodied, creamy mouthfeel. Very chocolaty and almond with a low apple-like acidity.