Organic Honduras Pacavita (COMING SOON)
Region: Pacavita/Western Region - Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. 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. Most farms in the area were established more than 30 years ago and are between 2 and 3 hectares in size. Many are shaded by beautiful Inga trees.
Origins: 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.
Altitude: 1400-1700 m
Process: Washed then Sun-Dried
Roast Level: Medium & Dark
Flavors: Smooth, medium-bodied coffee with bright stone fruit acidity and undertones of milk chocolate. Dark Roast has is heavy-bodied with dark chocolate
Certifications: USDA Organic & Volcafe Way Sustainability Program. USDA guidelines: farmed without the use of synthetic pesticides, herbicides and fertilizers. The coffees were then picked, processed, packed and stored in accordance with USDA Organic standards. Volcafe Way is a sustainability initiative program in which Volcafe works with producers to manage their farms and become sustainably profitable.
Cupping Notes: 2/2021- this was a very well-rounded coffee. Clean medium-bodied with a bright acidity coming through of stone fruit and undertones of milk chocolate.
📷 Silvestre Vasquez, one of the producers in this coffee showcasing his farm
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