Sweet fruits and lingering chocolate notes create a naturally sweet, medium-bodied coffee that has quickly become one of our all time favorites.
|Producer||Silvestre Vasquez & Joel Lopez|
|Roast Recommendations||Light to Dark|
|Growing Altitude||1,400-1,700 meters|
|Variety||Lempiras, Caturra, Catuai, IHCAFE 90|
|Flavors||Chocolate, Citrus, Almond, Stone Fruit|
|Aroma||Fruity and chocolatey
This coffee is absolutely delicious. The care the farmers took growing it and the love we roast it with make this coffee one of the best ones we have ever carried. It has a rich, lingering taste of fruits and chocolate. It's like a dessert in a cup!
Surrounded by a diverse environment of biological reserves and mountain ranges, the Pacavita region has ideal climatic conditions for growing coffee. Coffee plants grow in rich clay soils, shaded by Inga trees, at elevations of up to 1,800 meters in this area of western Honduras.
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 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 which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He 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.
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