• Honduras
  • December - March

Honduras Organic Reserva Pacavita SHG EP 2024

SKU: GEN24HNB
$4.30/lb$279.50/65lb box
  • Flavor: Roasted Almond, Green Apple, Vanilla
  • Body: Medium
  • Acidity: Bright
  • Process: Washed
  • Moisture: 11.80%
  • Packaging: 65lb box
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Availability
East Coast: 482 Boxes
Afloat: 1600 Boxes
Cup Score: 85
Cupping Date: Jan '24

Washed Organic Pacavita Green Coffee from Honduras

Our Organic Pacavita green coffee was produced by Silvestre Vasquez and Joel Lopez, two farmers who share a philosophy for continuous improvement in coffee quality. Silvestre’s farm sits atop the high altitudes of the Pico Congolon mountain range, nestled between two biological reserves: Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel’s farm, Los Lesquines, has been in the family for four generations, and has cultivated coffee since 1865. Los Lesquines spans around 67 hectares, and includes Bourbon, Caturra, and Catuai varieties.

 

The western region of Honduras where this coffee comes from enjoys distinct rainy and dry seasons. This facilitates the growth of beautiful, ripe cherries that can be washed processed and laid out to dry in the sun after the harvest. The combination of microclimate, rich clay soil, and warm sunlight with careful washed processing composes a symphonic cup profile with bright acidity and notes of roasted almond, green apple, and vanilla.

 

How is coffee graded in Honduras?

The coffee grading system in Honduras is based on the altitude at which the coffee was grown. Strictly High Grown (SHG) Honduras green coffee was grown at 1,350masl or above. High Grown (HG) Honduras green coffee was grown between 1,200 to 1,350masl, and Central Standard coffee from Honduras was grown below 1,200masl.

 

Another classification for coffee quality in Honduras is European Process or EP. Through meticulous hand-sorting coffees can earn the EP designation which signifies that there are no more than four defects per 1,000 coffee beans.

 

Honduras Green Coffee

Nestled in the heart of Central America, Honduras emerges as an up-and-coming powerhouse origin with a rapidly growing coffee industry. The country's coffee sector thrives primarily in the western regions, where altitudes ranging from 800 to 1,700 meters create optimal conditions for cultivating high-quality specialty coffee. Despite infrastructure and socioeconomic challenges, entrepreneurial producers are racing to improve quality, innovate processing techniques, and cultivate high-profile coffee varietals. As Honduras continues to invest in sustainable practices and quality improvement initiatives, its position as a key player in the global coffee market becomes increasingly prominent.

GEOGRAPHY:

Region Western Region

Altitude 1400-1700

PRODUCER:

Silvestre Vasquez & Joel Lopez

VARIETY:

Lempiras, Caturra, Catuai, IHCAFE 90

PROCESSING:

Washed

HARVEST TIME:

December - March