This extremely small farm rests at one of the highest elevations of Santa Bárbara, and we are very honored and lucky to have the opportunity to offer this as a separated lot. In the cup we find a ripe and fresh expression of plum, blueberries, and cream, a lovely bright acidity, and a long dark chocolate finish.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
To talk about this coffee we must talk about the dedication and hard work of both Collaborative Coffee Source, our importing partner, and Benjamin Paz, our exporting partner. Nothing about this coffee makes sense from a business perspective. 99% of the time a coffee like this would be blended in with other lots in order to create a larger, more economical export size. This lot was preserved purely out of the joy and love for doing special and interesting things with coffee; a pursuit that continues to excite and drive us as coffee buyers and roasters. In so many words, thank you to everyone who made this coffee possible!
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.