The Sagastume family has been farming coffee in the Santa Barbara region of Honduras for many decades headed by Don Pedro Sagastume. Pedro has divided his farms in multiple plots for his sons to take ownership and leadership in their own work. This Pacas varietal comes from a plot on the “Los Quetzales¨ farm, managed by Yerin who is the youngest of Pedro's three sons. This farm is aptly named for the common sighting of the rare Quetzal bird. With cool nights and warm days this 1600masl farm has the ideal microclimate to produce complex and bright coffees, characteristic of the Santa Barbara region.
This honey processed coffee is pulped as soon as the coffee arrives at the family wet mill 30 minutes from the coffee fields. No water is used in the depulping process to maintain all the mucilage on the seeds. The coffee is then dried with the mucilage attached on raised beds in the solar dryer. This process takes up to 20 days during which the coffees are constantly moved. This process creates a unique flavor profile that is both intensely sweet and full-bodied, yet still clean.
