DETAILS

 ORIGIN: Honduras

 REGION: Santa Barbara

 ELEVATION: 1650 M

 PROCESS: Washed | Patio Sun-Dried

 VARIETY: Pacas

  NOTES: Black Tea | Honeydew | Milk Chocolate | Floral 
 

STORY 

Meet Fidel Paz Muñoz, the producer and son of Don Fidel Paz Sabillón, leads Beneficio San Vicente - a renowned exporter in Honduras' Santa Barbara region. Inspired by his family's coffee legacy, Fidel established his own farm, Finca El Garrote, where he cultivates extraordinary coffee. Driven by environmental stewardship, Fidel acquired and protected a water spring, ensuring the sustainability of coffee farming in the area. Finca El Garrote, with 500 trees planted, embodies Fidel's commitment to responsible production. Under his leadership, Beneficio San Vicente has become a prestigious specialty coffee source, recognized for its exceptional and cup of excellence award-winning offerings. Fidel's expertise in agronomy, sales, and marketing has been instrumental in the popularity of single-farmer micro-lots from this remarkable region. Now, he is working alongside his son, passing on the fundamentals of the family business.

PACAS

Pacas is a dwarf variety of Arabica coffee native to Central America. It's a natural mutation of Bourbon coffee, discovered in 1949. Pacas is often bred with other varieties to create higher-yielding cultivars. The small plant size allows for higher density farming. Pacas has dark green leaves, white and purple flowers, and small red berries. The coffee has a rich, well-balanced flavor profile similar to its Bourbon heritage.

WASHED PROCESS

Washed process coffees are produced with the primary goal of creating an easily dried, consistent product, rather than influencing flavor. This process remains popular as it results in coffees that match consumer expectations for coffee taste - typically exhibiting clarity, balanced fruit notes, and acidity. 

The washed method involves removing the outer fruit layer from coffee cherries. This is typically done through a combination of mechanical depulping and controlled fermentation to break down the sticky mucilage. The fermentation period can vary greatly depending on the producer's preferences and practices. 

After fermentation, the coffee is washed to remove any remaining fruit. It is then dried, prepared for export, and stored. While the terminology around coffee processing has remained static, the methods have evolved to allow producers greater control over the final cup profile by manipulating various post-harvest variables.

RECOMMENDED METHOD

Filter Brew- V60

 RATIO - 1:16 Grams of coffee per water 
 GRIND - MED-FINE Fellow Ode Gen 2 - Setting 3
  BOIL WATER - 205°F
 ADD FILTER - Saturate with hot water to warm the vessel and discard this water. Pour ground coffee into the filter.  
 ADD WATER - Pour twice the amount of water than coffee in a circular pattern from center and spiraling out, known as the "Bloom".   

 BREWING TIME - 2:00 mins

         COFFEE: 16g

         WATER: 250g 

         BREW

         0:00 - Bloom - 30g
         0:30 - Center Pour - 105g
         0:55 - Spiral Pour - 180g
          1:20 - Spiral Pour - 250g
          2:00 - Drain

 EXTRACT & ENJOY