Honduras Organic – Pacavita - Single Origin (Washed)

from $9.00

Origin: Pacavita, Honduras

Grade: SHG & EP

Tasting Notes: Milk Chocolate, Almond, Pear, Honey, Lemon & Lime

BODY: Medium

ACIDITY: Bright

PROCESS: Washed (Fully Washed)

Elevation: 1400-1700 (masl)

Variety: Lempiras, Caturra, Catuai, IHCAFE 90

Coffee Background:

Honduras Reserva Pacavita Organic SHG/EP

Nestled in the heart of Central America, Honduras has emerged as a powerhouse for high-quality specialty coffee. The Pacavita region resides in the western mountain ranges and pristine biological reserves. They include, the Reserva Biologica de Opalaca and the Reserva Biologica Volcan Pacavita. This coffee thrives in a microclimate defined by rich clay soil, warm sunlight, and distinct seasonal shifts. The rainy season produces beautiful, ripe cherries, while the clear dry season allows producers to sun-dry the coffee naturally after washing.

Note from the Roaster:

We are proud to offer this organic coffee from the Western Region of Honduras. It delivers a cup profile with bright acidity and a medium body. As you brew, you will discover notes of milk chocolate, almond, pear, honey, and crisp notes of lemon and lime. The washed processing of these beans ensures a clean cup that highlights the quality of the coffee. It is a balanced and versatile experience that we hope you enjoy, one sip at a time!

Roast Recommendations

Light Roast: Maintains terroir with bright lemon lime acidity. Depending on grind, lemon or lime note is accentuated. Body is a bit looser, however, complements the brightness. A harmony between the honey sweetness and pear juiciness combines to give an overall playful cup. Lasting acidity to remind you of the meticulous stewardship of it’s processing.

Medium Roast: Beautifully pronounced milk chocolate with a wonderful nuttiness that carries throughout. Pear juiciness is complemented by the body which gives a textural complexity alongside a sweet honey note. Body is of a medium character and as a whole results in an elegant cup.

Dark Roast: Less perceived acidity, however, surprising acidity for a dark roast. Milk chocolate turns to cacao dark chocolate and caramel notes. Roast prevails and body is slightly heavier and nuttier.

About the Producers:

  • Silvestre Vasquez is a producer constantly pushing for higher quality, expanding his farm into the high altitudes of the Pico Congolon mountain.

  • Joel Lopez is a fourth-generation coffee producer whose family has been cultivating coffee at his farm, Los Lesquines, since 1865.

Understanding the Grade:

  • Strictly High Grown (SHG): This signifies the coffee was grown at an altitude of 1,350 meters or above. At these heights, the fruit matures more slowly, creating a harder, denser bean with significantly more complex flavors.

  • European Process (EP): This indicates a commitment to perfection through meticulous hand-sorting. To earn the EP designation, a coffee lot must have no more than four defects per 1,000 coffee beans.

Why You’ll Love It

An elegant cup that delivers a symphony of flavors evolving with every sip. We established Jeludes to share the ignited passion of tasting coffee that is freshly roasted and full of life. Simply put, it’s an experience that store bought options cannot replicate. Because specialty coffee is alive, you will notice how the cup changes as the days go by, becoming even more interesting and tasty to reveal complex layering. This refined and distinctive experience ensures a journey of flavors that is a pleasure to come back to time and time again.

Join us in creating these meaningful moments, enjoyed one delicious sip at a time.

Size:
Roast Level:
Whole Beans or Ground Coffee:

Origin: Pacavita, Honduras

Grade: SHG & EP

Tasting Notes: Milk Chocolate, Almond, Pear, Honey, Lemon & Lime

BODY: Medium

ACIDITY: Bright

PROCESS: Washed (Fully Washed)

Elevation: 1400-1700 (masl)

Variety: Lempiras, Caturra, Catuai, IHCAFE 90

Coffee Background:

Honduras Reserva Pacavita Organic SHG/EP

Nestled in the heart of Central America, Honduras has emerged as a powerhouse for high-quality specialty coffee. The Pacavita region resides in the western mountain ranges and pristine biological reserves. They include, the Reserva Biologica de Opalaca and the Reserva Biologica Volcan Pacavita. This coffee thrives in a microclimate defined by rich clay soil, warm sunlight, and distinct seasonal shifts. The rainy season produces beautiful, ripe cherries, while the clear dry season allows producers to sun-dry the coffee naturally after washing.

Note from the Roaster:

We are proud to offer this organic coffee from the Western Region of Honduras. It delivers a cup profile with bright acidity and a medium body. As you brew, you will discover notes of milk chocolate, almond, pear, honey, and crisp notes of lemon and lime. The washed processing of these beans ensures a clean cup that highlights the quality of the coffee. It is a balanced and versatile experience that we hope you enjoy, one sip at a time!

Roast Recommendations

Light Roast: Maintains terroir with bright lemon lime acidity. Depending on grind, lemon or lime note is accentuated. Body is a bit looser, however, complements the brightness. A harmony between the honey sweetness and pear juiciness combines to give an overall playful cup. Lasting acidity to remind you of the meticulous stewardship of it’s processing.

Medium Roast: Beautifully pronounced milk chocolate with a wonderful nuttiness that carries throughout. Pear juiciness is complemented by the body which gives a textural complexity alongside a sweet honey note. Body is of a medium character and as a whole results in an elegant cup.

Dark Roast: Less perceived acidity, however, surprising acidity for a dark roast. Milk chocolate turns to cacao dark chocolate and caramel notes. Roast prevails and body is slightly heavier and nuttier.

About the Producers:

  • Silvestre Vasquez is a producer constantly pushing for higher quality, expanding his farm into the high altitudes of the Pico Congolon mountain.

  • Joel Lopez is a fourth-generation coffee producer whose family has been cultivating coffee at his farm, Los Lesquines, since 1865.

Understanding the Grade:

  • Strictly High Grown (SHG): This signifies the coffee was grown at an altitude of 1,350 meters or above. At these heights, the fruit matures more slowly, creating a harder, denser bean with significantly more complex flavors.

  • European Process (EP): This indicates a commitment to perfection through meticulous hand-sorting. To earn the EP designation, a coffee lot must have no more than four defects per 1,000 coffee beans.

Why You’ll Love It

An elegant cup that delivers a symphony of flavors evolving with every sip. We established Jeludes to share the ignited passion of tasting coffee that is freshly roasted and full of life. Simply put, it’s an experience that store bought options cannot replicate. Because specialty coffee is alive, you will notice how the cup changes as the days go by, becoming even more interesting and tasty to reveal complex layering. This refined and distinctive experience ensures a journey of flavors that is a pleasure to come back to time and time again.

Join us in creating these meaningful moments, enjoyed one delicious sip at a time.

About Brazilian Coffee

Mata de Minas, Minas Gerais:

Minas Gerais is the heart of Brazilian coffee. This single state grows more coffee than any other country in the world—around 30 million 60-kg bags each year. That’s nearly half of all coffee produced in Brazil.

Minas Gerais is made up of several coffee-growing regions, each with its own character. One of them is Mata de Minas, where this coffee comes from. The area is warm, humid, and has hills with a range of elevations. Most of the farms here are small by Brazilian standards—80% are less than 20 hectares.

Pulped Natural Process (Cereja Descascado):

This coffee is processed using the pulped natural method, called cereja descascado in Brazil. The method has been around for a long time but became more widely used after Brazil’s coffee industry opened up in the 1990s.

Looking to stand out, farmers began focusing more on quality. In this method, ripe cherries are picked, lightly pulped to leave a bit of fruit (mucilage) on the bean, then dried carefully on patios. After that, the coffee is rested to stabilize the flavor.

Brazilian Coffee: A Legacy

Brazil’s coffee journey began in 1727 with seeds smuggled from French Guiana. By the 1800s, Brazil was the world’s top coffee producer, a title it still holds today. Coffee shaped Brazil’s economy and culture, especially in São Paulo.

After slavery ended in 1888, waves of immigrants helped grow the coffee industry even more. By the 1920s, Brazil was supplying 80% of the world’s coffee.

Today, Brazil still leads the world, producing over a third of all coffee and drinking 20 million bags a year at home. The industry supports over 8 million jobs, showing just how deeply coffee is woven into Brazil’s story and into the daily cups enjoyed around the world.