Hailing from the ever more famous region of Santa Barbara, and more specifically the same hillside where the largest portion of Honduras Cup of Excellence coffees are grown, this is our third straight year sharing Pedro Sagatume’s coffees with you all! Pedro Sagastume, a third generation coffee farmer, has been managing his own coffee farms for over 30 years, and takes great pride in the legacy of coffee production in his family. This particular coffee comes from one of the four farms that he manages, Los Quetzales, established in 2012. On the hillside of the Santa Barbara Mountain Range, Pedro and his neighbors have been working together to improve the quality of all of their coffees, sharing techniques and feedback in an effort to gain further recognition and higher prices for the superlative coffees that they produce. This lot is 100% Pacas, a single-gene dwarf mutation of the famous OG Bourbon varietal, which maintains the great flavor of it’s parent, while growing at a much more manageable size, allowing for ease of picking as well as potential for more dense plantings and higher yields from the same given area. These beans were processed using the classic washed method, which gives a cleaner cup, with more easily distinguishable flavor characteristics.
In contrast to some of our recent coffee releases this year, which have all been fairly fruit forward and funky, this coffee is a bit more of a classic, where the true greatness shines through in the subtleties of flavor. Roasted more towards the medium side of a lighter roast, caramel and nougat base notes lay the foundation on which the more subtle flavors of marzipan, vanilla, and papaya mingle, all balanced out with a raw sugar sweetness and a twist of orange with a round body.
How to Brew It:
As a more classic coffee, this will be excellent brewed with both pourover and immersion methods. For more clarity and distinction of flavor, use pourover methods, and for more of a full body and rounded flavors, use french press and immersion methods. Brew temperatures should be between 197 and 203 degrees, at a ratio of 1:15 or 1:16.
