This 100% Pacas lot is the second of four varieties we are releasing from Isaias’ farm this season. In the cup we find a sweetness-driven maple syrup profile, an orange citrus brightness, and complements of darker plum fruits.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed three times in clean water. Dried on raised beds for 16 days.
Isaias is a talented and experienced specialty producer. He is a third-generation coffee producer that works this farm with his father, brother, and nuclear family. It is extremely exciting to have the opportunity to work with three different varieties from the same farm, and this only exists because of the dedication of such producers and the vision of our exporting partners. Projects such as this are one of the many reasons why we love the region of Santa Bárbara, and our partnership with San Vicente. The ability to do fun and creative things with lot separation is truly remarkable, and really allows us the opportunity to explore the possibilities of coffee production. This partnership with the mountain of Santa Bárbara and San Vicente continues to be one of our main philosophical coffee buying commitments, and we will continue to work very hard to develop such partnerships in order to support this very special region as much as we can.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Similar to 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.