Honduras Nacimiento Pacas

The Pacas cultivar from Finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect flavours of ripe red berries with a chocolaty and herbal finish. 

250g pack whole bean ship within 24 hours
100% specialty arabica coffee beans only
Tim Wendelboe's coffee beans are at their peak 2 to 3 weeks after roasting

About this coffee :

Jobneel Caceres Dios owns and runs finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras.

Finca Nacimiento is a small coffee farm situated on the very top of the El Cielito branch in the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is about 20 hectares and is situated on a steep hillside of the mountain. The wet mill is at the bottom of the farm at 1500 masl but the top of the farm is at around 1800 masl. where you have a beautiful view of the lake on a clear day.

Tim's Note: 

For a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January / February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm.

This particular lot is coming from the lower part of finca Nacimiento and is from the middle of the harvest, picked in April. The altitude in this part of the farm is around 1500-1600 meters above sea level which gives a medium intense acidity with ripe fruity flavours and a chocolaty finish .

Cultivar:

Pacas is a Bourbon mutant that is genetically similar to Caturra and Villa Sarchi. When it is growing in cool climatic conditions like at finca Nacimiento, it can produce a lot of coffee that has a distinct fruity and sweet cup profile.

After we started separating Jobneel's coffee by cultivars, we discovered that his Pacas was consistently among his better tasting coffees. Because of its quality and also being a short plant with high yields Jobneel therefore decided to plant the majority of his farm with Pacas.

Process:

Picking and sorting

• The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.
  

Depupling, fermenting & washing

• After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where the light beans /  floaters are removed.
  

Drying

• The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, vacuum packed and exported.

Brewing Recipe :