Bright & Lively
About this coffee
Pacayal Coffee was born out of the resilience of Honduran farmers who refused to give up on coffee production in the face of the Roya outbreak of 2013. While their fellow farmers considered emigrating to the United States in search of the American Dream, Edgar and Karen Carillo realized they had great coffee and could start a business that would earn quality-driven farmers a better price through direct market access. In 2014, they founded Pacayal Coffee, which has since grown to 134 members, 54 of whom are women. The motto of the organization is 'quality does not suffer the crisis,' speaking to the dedication of Pacayal Coffee to produce exceptional coffee and improve the livelihoods of farmers.
Pacayal invests in several initiatives for producers, including best agricultural practices training to prevent Roya, economic empowerment programs for women, sustainable production practices training, and quality research to develop award-winning coffees.
This coffee is produced by several Pacayal members from the upper area of the municipality of Chinacla and Cabanas, La Paz. The coffee is handpicked, collected and fermented in cherry for 12 hours. Then the coffee is de-pulped and let to dry in African beds. What is important about this coffee is that the producers eliminate the use of water in its process, which contributes to improving the environmental footprint of the company.
The result is a cup profile that is sure to please. Soft sweetness with notes of white grape and honey meets together with a lovely cherry acidity. This is a coffee you’ll think about, even after your last sip.
Honey processed coffees are not what it sounds like. No, coffees are not mixed with honey, but instead honey processing gets its name from the thick and 'honey-like' substance and consistency the mucilage produces while drying. It's a tricky processing method that oftentimes doesn't result favorable flavors, or doesn't result in any noticeable differences from its washed counterpart. But when it's done correctly, like the Chacons have dialed in, the results are stunning.
The process begins much like washed coffee, where the cherries are depulped, but then the process is halted. Instead of being sent down to fermentation tanks where yeast and microbes help break down the sticky mucilage, the honey processed coffee is sent straight to drying beds, where the mucilage is left on to stick to coffees. This leaves some of the coffee fruit left partially on, imparting some sugars (sucrose and fructose) as it continues to ferment.
The Honey lot is composed of Caturra, Catuai, Bourbon, Villa Sarchi, SL 28, Kenya, and Obata varieties. The mill is located in the Desengaño slump, formed by the Barva and Poas volcanos. During the harvest season, cold winds unique to the area pass through, creating a special microclimate that aids in flavor development during honey processing.
This is truly a special coffee. We hope you enjoy!
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