Honduras Organic Reserva Pacavita
Washed Process

Description

Silvestre Vasquez and Joel Lopez produced this organic Pacavita green coffee.  Similarly, these two farmers share a philosophy for continuous improvement in coffee quality.  Silvestre’s farm sits atop the high altitudes of the Pico Congolon mountain range.  The farm remains nestled between two biological reserves: Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita.  Los Lesquines, Joel’s farm, existed in the family for four generations since 1865.  Los Lesquines spans around 67 hectares, and includes Bourbon, Caturra, and Catuai varieties.

The western region of Honduras where this coffee comes from enjoys distinct rainy and dry seasons.  Therefore, this facilitates the growth of beautiful, ripe cherries that can be washed processed and laid out to dry in the sun after the harvest.  The combination of microclimate, rich clay soil, and warm sunlight with careful washed processing composes a symphonic cup profile with bright acidity and notes of roasted almond, green apple, and maple syrup.

The Honduras coffee grading system, based on the altitude at which the coffee was grown in, consists of different grades: Strictly High Grown (SHG) Honduras green coffee – grown at 1,350masl or above, High Grown (HG) Honduras green coffee – grown between 1,200 to 1,350masl, and Central Standard Honduras – grown below 1,200masl.  This exceptional coffee grades at SHG.  In addition, European Process (EP) serves as another classification for coffee quality in Honduras.  This requires meticulous hand-sorting coffees that can earn the EP designation, which contains no more than four defects per 1,000 coffee beans.

Nestled in the heart of Central America, Honduras emerges as an up-and-coming powerhouse origin with a rapidly growing coffee industry.  The country’s coffee sector thrives primarily in the western regions, where altitudes ranging from 800 to 1,700 meters create optimal conditions for cultivating high-quality specialty coffee.  Most importantly, despite infrastructure and socioeconomic challenges, entrepreneurial producers focus on improving quality, innovating processing techniques, and cultivating high-profile coffee varietals.  In conclusion, as Honduras continues to invest in sustainable practices and quality improvement initiatives.  With its position as a key player in the global coffee market becomes increasingly prominent.

GEOGRAPHY:

Region Western Region

Altitude 1400-1700

PRODUCER:

Silvestre Vasquez & Joel Lopez

VARIETY:

Lempiras, Caturra, Catuai, IHCAFE 90

PROCESSING:

Washed

HARVEST TIME:

December — March