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MEET THE PRODUCER | As a third generation coffee producer with over thirty years of experience under his belt, patriarch Pedro Sagastume knows a thing or two about growing great coffee. In 2011, Pedro purchased land in the El Sauce community of Santa Barbara and named it Los Quetzales, the farm where he eventually began growing his COE-acclaimed Gesha lots in 2018. 

In recent years, Pedro has divided his farms into multiple lots and given many of them to his children to manage and cultivate for themselves. But, he still maintains some of that farmland himself, and we had the distinct pleasure of buying this Pacas lot directly off of the drying beds located behind his own home last summer.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are floated to remove lower-density beans. Then, they are de-pulped before undergoing 24 hours of a dry fermentation. After being thoroughly washed, the cherries are finally laid out to dry on raised beds for about 16 days.

TAKE A SIP | Vibrant, sweet, and so very clean, this coffee is an encapsulation of things we love about washed Pacas lots. Stone fruit, like white peaches, and subtle berries, like blackberry, are the stars here. It sips like black tea that's been generously sweetened with turbinado sugar, making this coffee an easy drinker that's perfect for springtime sips on a front porch swing.

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Origin | El Sauce, Santa Barbara, Honduras

Producer | Pedro Sagastume

Process | Washed

Variety | Pacas

Elevation | 1600 masl