1. What does Santa Bárbara Pacas taste like?
Santa Bárbara Pacas is sweet, chocolatey, and beautifully balanced, with notes of rich chocolate, caramel, and ripe stone fruit. Roasted medium, it has the comforting sweetness you want in an everyday cup, lifted by just enough fruit to keep things lively. The result is smooth, approachable, and full of character.
2. What makes this coffee so special?
This coffee brings together Pacas micro-lots from six small producers farming the slopes of Santa Bárbara Mountain in Honduras. The region’s unique microclimate, high elevations, and generations of coffee-growing knowledge have helped Santa Bárbara earn an incredible reputation for quality.
Rather than highlighting a single farm, this lot celebrates what happens when exceptional producers, a remarkable place, and long-standing relationships come together in one cup.
3. Who produces Santa Bárbara Pacas?
This coffee is produced by José Castellanos, Miguel Moreno, Carlos Ramos, Orlando Moreno, Juan A. Fernandez, and Samuel Sagastume—six small producers growing Pacas on the slopes of Santa Bárbara Mountain.
We source the coffee through Benjamín Paz and Ariel Gómez, who work closely with producers throughout the harvest to identify exceptional lots and connect them with roasters around the world. It’s the kind of relationship we value deeply: people working together, sharing knowledge, and building quality over time.
4. Where does this coffee come from, and how is it processed?
Santa Bárbara Pacas comes from Santa Bárbara, Honduras, where the six producers grow the Pacas variety at 1,400–1,600 meters above sea level. The coffee is fully washed, helping showcase the clean sweetness and balance that make this lot so inviting.
Pacas has become one of our favorite varieties from the region, and this coffee shows why: chocolatey and comforting, with caramel sweetness and just the right touch of stone fruit.
5. What’s the best way to brew Santa Bárbara Pacas?
Santa Bárbara Pacas is balanced, sweet, and wonderfully versatile. We recommend brewing it as pour over, drip, AeroPress, or french press.
Each method brings out a different side of the coffee—from its rich chocolate and caramel sweetness to its ripe stone fruit character. We especially love it as a pour over for a cup that balances clarity with sweetness. However you brew it, this is the kind of coffee that feels easy to come back to, cup after cup.
