Elevation: 1,240m – 1,560m
Processing Method: Honey Processed
The Pacas Family have been growing coffee on the slopes of the Santa Ana volcano for five generations. In their commitment to quality, traceability, and sustainability, the Pacas Family have positioned themselves at the forefront of the specialty coffee movement. They also are leaders in community development, working to providing year-round jobs and health care to many of their pickers, mill workers, and employees.
Honey processing entails picking ripe coffee cherries, milling away the outer layer of fruit, then laying out the mucilage laden seeds out to dry, often on raised beds. After drying, the final layer of dried parchment is milled off and the coffee is sorted, graded, and prepared for export.
They operate several farms, a wet mill, and a dry mill around the Santa Ana volcano, each farm with its own unique microclimate. This year, we loved the coffee coming from one of their farms, San Joaquin, and selected a delicious honey-processed lot from one of their farms, San Joaquin. This coffee has a lively acidity of pomegranate and green apple balancing a round, juicy body, finishing clean and sweet.