HONDURAS RESERVA PACAVITA ORGANIC

Flavor notes: milk chocolate, caramel, nougat, roasted almond

Honduras is a small Central American country with ideal climate and soil for growing specialty coffee. Yet poverty is a major problem–the World Bank estimates that in rural areas 20% of Hondurans earn less than $1.90 per day. Country-wide, roads are sub-optimal; many coffee farms in Honduras are accessible only via dirt roads that snake up along mountainsides. Despite these factors, entrepreneurial producers are working toward higher quality, experimenting with new processing techniques and growing high-profile varietals. And they are making an impact in the specialty coffee world!

Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. 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. Two primary producers contributed to this organic, washed 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. Joel Lopez is a fourth-generation coffee producer who runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.

In the cup, you will love the medium body, mild acidity, and tasting notes of milk chocolate, caramel, nougat and roasted almond. Naturally smooth, sweet and chocolaty!

*Generally, orders are roasted the following Monday and shipped out (or available for pickup) the next day. Buy 3 bags and get $3 shipping!