Honduras Miguel Sagastume Washed Pacas
Coffees from Santa Barbara Honduras are classic but refined, and Miguel Sagastume’s Pacas is no different. What do we mean by classic? Well, they have a balanced structure to them, not too acidic, but not at all dull because their sweetness stands out. Aromas of chocolate, brown sugar, and fresh baked cinnamon roll pop through while the acidity comes across like a soft and juicy pear, or a baked green apple. This is why we say refined, this washed Pacas from Finca Los Cedros is like a fine wine, sip it knowing you are experiencing the best from Honduras.
The Process:
At Los Cedros, Miguel processes his cherry at his wet mill. The cherries are depulped each afternoon, then dry-fermented for 20-22 hours. Then, the coffee is washed and dried for about 12 days in a solar dryer, with continuous hand-sorting.
The Farmer:
Miguel Sagastume is a second-generation coffee producer located in El Sauce, Santa Barbara, Honduras. His farm, Finca Los Cedros, spans 2 hectares at 1,650 m.a.s.l. where he grows 100% Pacas. Miguel’s coffee journey began in childhood, learning planting, fertilization, and processing from his father. At just 15, he received his first plot of land and built an organic nursery (without any chemicals!), using his limited resources to establish both his farm and future home. In 1980, his father lent him two additional hectares, but conventional coffee prices offered little profit, and a devastating 2012 rust outbreak destroyed the farm. Undeterred, Miguel purchased new land in 2014, and by 2019, with the support of Beneficio San Vicente (the dry mill and exporter), he processed his first specialty micro-lots. From there, he never looked back!
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