Nestled in the western part of Honduras, Pacavita is surrounded by rich biological reserves and towering mountain ranges. The region experiences a distinct rainy season that yields beautiful cherries. During the clear dry season, producers have the perfect conditions for sun-drying the coffees after washing. With its high-altitude climate, fertile clay soil, and ample sunshine, Pacavita ensures the integrity and quality of the beans from start to finish.
This exceptional lot brings together the efforts of two primary producers, Silvestre Vasquez and Joel Lopez. Silvestre is known for his relentless pursuit of superior quality and has expanded his farm into the higher altitudes of Pico Congolon, nestled amidst the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez, a fourth-generation coffee producer, manages Los Lesquines farm, where coffee cultivation has been a family tradition since 1865. The farm predominantly grows Bourbon, Caturra, and Catuai varieties across its 67 hectares of production.
FLAVOR: Bittersweet Chocolate, Brown Spice, Golden Raisin, Vanilla
BODY: Medium
ACIDITY: Bright
PROCESS: Washed