El Guayabo is one of the highest-elevation coffee-producing farms in Santa Bárbara, and consistently produces some of our favorite coffee from Honduras. We look forward to this coffee's arrival each year. In the cup we find melons, redcurrants, and plum.
Hand-picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
El Guayabo produces some of the most impressive coffee on the mountain of Santa Bárbara. We first tasted this coffee five years ago, and immediately fell in love with it. It is one of the most dynamic, complex, and vibrant coffees we've come across. This very small farm is managed by the Moreno family, and it continues to produce top-quality lots year after year.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Like other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas is very susceptible to disease, making it riskier to grow.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.