Honduras Coffee Beans | Finca Los Sauces | Franklin Madrid | Pacas Variety Introduction

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FrontStreet Coffee Single Origin Coffee Bean Recommendation - Honduras Sweet Orange Estate | Honduras San Juan Situo

Honduras Willow Estate | Franklin Madrid | Pacas Variety | Washed Process

Region: Franklin Madrid

Variety: Pacas

Processing Method: Washed

Flavor Description: The dry aroma presents notes of citrus, lemon, orange, caramel, and roasted nuts. The cup flavor reveals refreshing fruit notes of grapefruit, orange, citrus, and orange peel, with an overall smooth mouthfeel and excellent sweetness.

The San Vicente processing plant is located in the town of Pena Blanca, Santa Barbara district, north of Yojoa Lake in western Honduras. The plant purchases coffee cherries produced by small coffee farmers from surrounding towns including El Cielito, Las Flores, and El Cedral (each of these places has at least 35 families and a school). Although the quantities are typically too small to independently separate batches from these small farmers, coffee from these regions has consistently amazed people with its high sweetness and fruity characteristics.

Most local small coffee farmers have been involved in coffee production with their family members since they were young, passing down coffee cultivation skills through generations. Local resources are scarce, and residents work hard all day just to make a better living; over the past five years, coffee batches from this region have often become consistent winners in the Honduras Cup of Excellence competition, significantly providing opportunities for producers in this area to further improve their quality of life through high-quality coffee production.

Pacas - Bourbon Varietal

Pacas is a natural mutation of Bourbon, similar to Brazil's Caturra and Costa Rica's Villa Sarchi. Like other widely cultivated Bourbon mutations, Pacas is a new variety formed by a single gene mutation, which gives Pacas a crucial characteristic: plants can be planted more densely, ultimately resulting in higher yield per unit area.

Pacas was first discovered in 1949 by the Pacas family in the Santa Ana region of El Salvador. Fernando Alberto Pacas Figuero noticed some plants with different morphological characteristics on their family's Finca San Rafael estate, after which he began collecting seeds and conducting selection breeding, later developing about 3/4 hectare of Pacas "pioneer nursery."

The discoverer of Pacas, Fernando Alberto Pacas Figuero

By 1956, Francisco de Sola and Fernando's son - Fernando Alberto Pacas Trujillo - began researching the Pacas variety with the help of Florida professor William Cogwill. They compared San Ramon Bourbon with an "unknown" new variety, and this "unknown" variety demonstrated completely different characteristics, with plant morphology also different from Bourbon, featuring shorter internodal spacing and larger fruiting areas. Finally, they named this variety "Pacas."

Coffee variety Pacas

Belongs to the Bourbon lineage,

that is, a mutation of Bourbon -

first discovered and selected around 1949 in El Salvador (where Bourbon was mostly grown)

The biggest morphological difference from Bourbon is that the plant is shorter/produces clustered fruit/is high-yielding -

but its flavor performance is much superior to its close relative with the nickname dwarf Bourbon -

Caturra!

For this reason, it is often used as a parent for breeding -

the most famous case is its hybrid offspring with Maragogype

- Pacamara -

Flavor Characteristics: Floral notes, peach, cherry, orange, passion fruit, melon, pineapple, ripe mango aroma, with high clarity and smooth mouthfeel.

Pacas Roasting Method: Medium-Dark Roast

Pursuing sweet and rich flavors without harshness. Sacrificing minimal acidity to obtain a solid, sweet aftertaste. Although not abundant, it still maintains the regional flavor characteristics and the nectar-like feeling brought by dark roasting, which is the characteristic of Pacas roasting.

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