- Feb -March 2018
Honduras Pacavita 2018
- UPS Flat
- 65lb Freshness
- Packed & Sealed
Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.
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Region Western Region
More than 45 groups of producers
Lempiras, Caturra, Catuai, IHCAFE 90
Feb -March 2018
Ratings & Reviews
Fantastic coffee with a smooth mouthfeel And I wonderful aftertaste. I could drink this all day and not get tired of it!
Pacavita does not disappoint
This Pacavita is fantastic! I was so pleased with the result at FC...and so were my customers. It has delicious chocolatey richness and heavy mouth feel. So far I've been using it as a daily brew, but I might start working it into my espresso. The price point and the 65lb box format is revolutionizing my business!
Solid Balanced Coffee
This Honduras is a great workhorse coffee. We use it as the base of our espresso blend and it creates a lovely crema, heavier mouthfeel, and smooth chocolate flavor. As a stand-alone, it also performs very well. It is very balanced and sweet with just a hint of pear-like acidity. One of our best selling coffees
Solid Balanced Coffee
We use this coffee for the base of our shop's espresso blend. It provides a great creamy, chocolaty base with lots of crema. It also is really solid as a single origin coffee. It's sweet, balanced, with just a hint of a pear-like acidity to keep things interesting.
by Roman Roaster
This is a good coffee, your customers will be happy.
<br>I roasted it right before second crack. 422 degrees, 11 min .
<br>I wasen’t quite sure about it before sampling it. This is a money maker. Great for blands if you do blend and very nice on its own as single origin. Price point: pretty darn good.
Our customers LOVE this coffee. Very smooth with NO bitter aftertaste. I roast this between the 1st and 2nd crack. Fantastic. Highly recommend it!
Nice single origin. Great blend starter.
by Justus Coffee
Chocolate, almond. Very little acidity but thick bodied. Awesome base for a blend!