Variety Pacas
Process Washed
Region Santa Barbara, Honduras
Finca Los Quetzales
Producer Pedro Sagastume
Altitude 1600 masl

Caramel,
Apple,
Rhubarb.

The Project

The Sagastume family, led by Don Pedro, has been cultivating coffee for generations. As Don Pedro grows older, he has divided the family farms among his sons to manage, though all wet processing and drying still take place centrally at the family home.

The "Los Quetzales" farm, located at 1,600 meters above sea level, is the origin of this Parainema coffee, benefiting from a unique microclimate.

The family has invested in infrastructure, expanding solar dryers and developing new plots with varieties such as Gesha, Pacamara, and SL28.

Exported through Exportadora San Vicente—a family-run company working with over 200 producers—this lot represents the family's commitment to the specialty coffee market.

The Coffee

This lot of Pacas coffee underwent washed processing at the family’s wet mill.

Cherries are pulped as soon as they arrive at the mill, just 30 minutes from the fields.

The pulped coffee is dry fermented in ceramic-tiled tanks for 16 to 24 hours, with all of the mucilage left intact.

After fermentation, the coffee is washed with fresh spring water, leaving some of the mucilage still on the parchment.

Finally, this washed coffee is dried on raised beds in a solar dryer for 14 days.