ABOUT THIS COFFEE
The Western Region of Honduras is dedicated to coffee farming. The region’s producers have a tradition of wet milling their coffee and drying it on patios on their own farms. This individual process gives our helps give Pacavita its unique characteristics.
Surrounded by a diverse environment of biological reserves and mountain ranges, the Pacavita region has ideal climatic conditions for growing coffee. In this area of Western Honduras, coffee plants thrive in rich clay soils and are shaded by Inga trees.
Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.
Region: Western Region, Volcan Pacavita
Altitude: 1400-1650 MASL
Silvestre Vasquez and Joel Lopez
Bourbon, Caturra, and Catuai
FLAVOR Cinnamon, deep rose, burnt sugar
Darker side of Medium – Full City-