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Honduras

Sagastume Washed Pacas

Sagastume Washed Pacas

A fresh and complex profile with notes of blackberry and rhubarb balanced by a deep finish of hazelnut and milk chocolate.
Regular price Kr. 159,00 DKK
Regular price Sale price Kr. 159,00 DKK
incl. vat/tax
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About

Coffee Expression A fresh and complex profile with notes of blackberry and rhubarb balanced by a deep finish of hazelnut and milk chocolate

Producer Pedro Sagastume

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

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. Learn more about water and the effect it has on taste here.

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.

Technical Data

Producer Pedro Sagastume

Region Santa Barbara

Altitude 1600 masl

Varietal Pacas

Process Washed

Harvest May 2023

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. 

The Sagastume brothers, on our visit in 2023
The Sagastume brothers, on our visit in 2023

Pacas

This Pacas was grown at Los Quetzales, one of the plots managed by Pedro, harvested in May of 2023. 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.

The Sagastume brothers, on our visit in 2023
Varietal

Washed process

This lot was processed using a washed method; de-pulped, fermented for 20 hours and washed carefully, before 14 days of drying on raised beds underneath plastic solar drying tunnels. This leads to a fresh and complex profile with notes of blackberry and rhubarb balanced by a deep finish of hazelnut and milk chocolate. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed. This year’s selection is much expanded after our visit, and we look forward to continue our relationship.

Process