Description
Natividad Benitez grows Pacas on his farm El Ocotillo in the Cielito community of Santa Bárbara, Honduras. Pacas is a compact natural mutation of Bourbon, introduced to Honduran farmers in 1974, and it thrives in this region. Processing follows the classic Santa Bárbara method: cherry is floated, depulped, and dry-fermented in a concrete tank for 24 hours before being washed and moved to raised solar dryers for one to two weeks. It’s a traditional approach that lets the variety speak for itself, and Natividad’s lot does exactly that.
The cup is warm, grounded, and quietly complex. Pear-like acidity opens things up, with rooibos, date, and a molasses-nougat sweetness that builds toward a rich, satisfying finish. This is the kind of coffee that earns a permanent spot in the morning rotation. The quintessential expression of Santa Bárbara’s washed tradition: a necessary staple for anyone who appreciates a clean, flavourful cup done right.
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Origin Santa Bárbara, Honduras |
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Quantity 250g (8.8 oz) |
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Process Washed (24-hour dry fermentation, raised bed dried) |
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Altitude |
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Roast Level Light |
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Recommended Brew Filter, Pour Over |
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Producer Natividad Benitez |
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Variety Pacas |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
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