Description
This is a classic well processed washed Pacas from Honduras, clean and balanced.
Producer: José Angel Lopez
Location: Santa Barbara, Honduras
Process: washed
Variety: Pacas
Altitude: 1500-1700m
Tasting notes: HONEY | APPLE CRISP | QUINCE
This Pacas lot originates from the late‑season harvest on José Angel’s Cielito plot. Cherries undergo an initial anaerobic phase in sealed plastic bags during transport from the farm, allowing low‑oxygen fermentation to begin at whole‑fruit stage. Upon arrival, the coffee is de-pulped and transferred to concrete tanks for a traditional washed fermentation carried out without added water, promoting a higher concentration of endogenous mucilage enzymes.
This lot was sourced by magnificent peeps from Luna Coffee.
Flavour Profile:
This espresso roast profile is characterized by honey sweetness, quince aromatics, and a rounded, low to medium acidity, medium body, with lingering apple crisp notes.
Espresso guide
Straight shot:
93-94°C group temperature
20g dry mass in, 47-50g liquid out
26-28s total time
Peak group pressure 9 bar
For Americano and milk drinks:
94-95°C group temperature
20g dry mass in, 44-47g liquid out
28-30s total time
Peak group pressure 9 bar
