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  • Sagastume Honey Coffee box 250g La Cabra
  • Sagastume Honey Pacas 1000g Coffee La Cabra

Honduras

Sagastume Honey Pacas

Sagastume Honey Pacas

Our fourth year working with the Sagastume family in Santa Barbara, Honduras, with a deeply tropical honey Pacas.

Kr. 149,00 DKK
Kr. 149,00 DKK
incl. vat/tax

About

Coffee Expression A deeply sweet profile with notes of soft tropical fruits, reminiscent of pineapple candy, followed by a finish of dark chocolate. 

Producer The entire Sagastume family are involved in coffee production, this lot has been produced by Pedro on the Los Quetzales plot.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Pedro Sagastume

Region Santa Barbara

Altitude 1600 masl

Varietal Pacas 

Process Honey

Harvest May 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Pedro Sagastume

The Sagastume family have been involved in coffee in Santa Barbara for over a century, long before the recent recognition of the potential of the area. Pedro Sagastume’s father was allocated almost 80 hectares from state-owned lands in 1908, near the village of El Zapote. This land had to be split between Pedro and his 9 siblings on his father’s death, but Pedro’s hard work over the years has expanded his land, earning his place in the speciality coffee market through tireless research and savvy investment. 

Pedro is the head of the family, and as he grows older, he has begun to split the family’s land between his sons Yeltsin, Yerin and Heyvis. Coffee production is still a family effort; all of the picked cherry is still processed at the wet mill next to the family home. We visit the Sagastumes each spring, touring each of their pockets of land, and observing their work in processing, some of the most organised and professional we saw on our trip.

This Pacas was grown at Los Quetzales, one of the plots managed by Pedro, harvested in May of 2024. Los Quetzales is one of the newest and highest altitude plots, the jewel in the Sagastumes’ crown. The family purchased these 18 hectares on the edge of the national park in 2012, planting mainly Pacas and Parainema, but added SL28, Pacamara, Typica and Geisha after realising the incredible quality potential of cherries grown here.

Pacas is a natural mutation of Bourbon, that causes the plant to grow much shorter, so it is easier to pick and can be planted in closer proximity, leading to higher yields per hectare. The varietal is named for the Pacas family, one of the most well known producers of coffee in El Salvador. The variety was discovered on their farm San Rafael in 1956, and as well as higher yields, was also resistant to many diseases and climate conditions. 

This lot was process using a honey process; de-pulped and dried directly on raised beds, protected from the elements by plastic panelling in the Sagastume’s solar drying house. 

This leads to a deeply sweet profile with notes of soft tropical fruits, reminiscent of pineapple candy, followed by a finish of dark chocolate. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed.

Washed Pacas
Honey Pacas

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