Honduras

Sagastume SL28

Fresh and ripe SL28 varietal

Our second year working with the Sagastume family in Santa Barbara, Honduras.

This SL28 lot showcases juicy blackberry and raspberry, balanced by a caramel sweetness.

Producer
Pedro Sagastume
Coffee expression
A fruity & acidic coffee

Regular price: $26.00
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Sale price: $26.00
incl. vat/tax
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A fresh and ripe SL28 lot from the Sagastume family in Santa Barbara, Honduras, their second harvest from these trees.

Washed SL28

Sagastume

The Sagastume family have been involved in coffee in Santa Barbara for generations, long before the recent recognition of the potential of the area. The family have worked hard to earn their place in the speciality coffee market, through tireless research and savvy investment, and actively seeking out opportunities. Pedro Sagastume 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.

This Parainema was grown on one of the plots managed by Don Pedro himself, harvested in April of 2022. The SL28 varietal is well known from its abundance in Kenya, and brings its distinct varietal profile to this lot. The washed process preserves a juicy character of blackberry and raspberry, balanced by a deep caramel sweetness. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed. This is only the second year of harvest from Pedro’s SL28 trees, and already shows incredible potential.

Honduras

Beneficio San Vicente

We have been impressed with many Honduran lots over the last few years, but especially over the past couple of seasons. Quality seems to be improving at a very high rate, partly thanks to the work of visionaries like Benjamin Paz and his company Beneficio San Vicente in helping producers to realise the quality of their coffees, and connecting them to like-minded roasters. The Santa Barbara region provides some challenges to those hoping to grow high quality coffee. It stretches from the border with Guatemala into the central highlands, home to some of the highest altitude in the country. Santa Barbara also sits close to a large area of jungle, leading to high humidity and a great deal of rainfall, especially during harvest season, which creates great difficulty in consistently drying coffees. The low night temperatures here, along with the wet climate, can also lead to ‘freezing’ of the coffee plant, where cherries cease to mature on the tree, leading to crop loss. However, all of these challenges only serve to strengthen the resolve of the farmers here, and the vast majority of Honduran Cup of Excellence winners have come from Santa Barbara since the inception of the competition here in 2005.

Technical Data

Producer
Pedro Sagastume
Region
Santa Barbara
Altitude
1500 masl
Varietal
SL28
Process
Washed
Harvest
April 2022

Washed Process

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade.

The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.