Pacas Coffee Bean Flavor Profile and Taste Evaluation, Pacas Coffee Bean Origin Information Introduction

Pacas: A Natural Hybrid of Bourbon

Pacas is a natural hybrid of Bourbon, originating in El Salvador and later transplanted to Honduras. One of FrontStreet Coffee's whiskey barrel-treated Sherry coffees contains the Pacas variety, featuring floral notes and bright acidity. During cupping, you can experience soft fruit acidity and intense whiskey aromas. After brewing, Sherry coffee presents rich whiskey aromas, particularly prominent at high temperatures. As it cools to room temperature, the acidity becomes more pronounced while the whiskey fragrance persists, adding layers of complexity with rich acidic aromas.

Honduras Geography

Honduras is located in northern Central America, bordered by the Caribbean Sea to the north and the Pacific Ocean's Gulf of Fonseca to the south. It shares borders with Nicaragua and El Salvador to the east and south, and Guatemala to the west. The terrain is predominantly mountainous and plateau. With a tropical climate featuring moderate temperatures and abundant rainfall, Honduras provides ideal conditions for coffee cultivation.

For coffee production, Honduras's geographical conditions are comparable to neighboring coffee-producing countries like Guatemala and Nicaragua. Honduras contains 280,000 hectares of coffee plantations, predominantly small-scale farms averaging less than 3.5 hectares. These small plantations account for 60% of Honduras's total coffee production.

Coffee Cultivation History

Honduran coffee originated from El Salvador. Initially, coffee production remained relatively stagnant until 1975 when Brazil suffered severe frost damage. As Brazil's production sharply decreased, Honduras seized the opportunity to expand its coffee production from 500,000 bags to 1.8 million bags, which were quickly purchased. Since then, Honduras's coffee production has truly developed. Currently, Honduras ranks second in Central America (after Guatemala) in coffee exports, primarily shipping to the United States and Germany.

Six Major Coffee Regions

Honduran coffee can be divided into six major regions, mainly located in the western and southern areas: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. The average cultivation altitude is above 1,100 meters.

Coffee Varieties

The vast majority of coffee varieties cultivated in Honduras are Arabica, primarily including Bourbon, Caturra, Catuai, Typica, and the Pacas derivative variety.

Bourbon Variety: Pacas

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 single-gene mutation, which gives it a crucial characteristic: plants can be planted more densely, ultimately resulting in higher yields per unit area. Pacas is a natural hybrid of Bourbon and Caturra, featuring bright floral characteristics and rich口感.

How Long Has the Pacas Family Been Growing Coffee?

Pacamara was developed and popularized by the Pacas family, which has deep historical connections to coffee cultivation dating back to the 19th century. The family's coffee venture began with Jose Rosa Pacas, who purchased land in El Salvador's Apaneca Lamatepec mountains and planted Bourbon coffee trees. Today, the fifth generation of the Pacas family continues to operate and expand the business.

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

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. This "unknown" variety demonstrated completely different characteristics, with plant morphology distinct from Bourbon, featuring shorter internodal spacing and larger fruiting areas. Finally, they named this variety "Pacas."

FrontStreet Coffee Honduras Sherry Coffee Beans

Region: Marcala
Estate: Moca Estate
Altitude: 1500-1700m
Varieties: Caturra, Catuai, Pacas
Processing: Fine washed whiskey sherry barrel fermentation

FrontStreet Coffee Roasting Profile

Roasting Profile: Bean input temperature: 190°C, temperature return point: 1'42", 97.5°C, yellowing point: 5'25", 151.8°C, first crack: 9'07", 184.2°C, development after first crack: 2'10", discharge at 195°C.

Different Brewing Methods

1. Hario V60

Because this coffee bean exhibits distinct vanilla cream aromas during cupping, FrontStreet Coffee chose to use the Hario V60 to highlight its sweetness. Due to the V60's relatively fast flow rate, it can extract coffee flavors with distinct layers and prominent aromas.

Parameters: Water temperature 90°C, coffee-to-water ratio 1:15, medium-fine grind (BG 5R: 80% pass-through on China standard #20 sieve). Use approximately twice the coffee weight in water (30g) to wet the coffee bed for blooming. End blooming when the coffee bed changes from wet to dry, about 30 seconds. Pour in small streams to the center to 125g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 225g to finish. Remove the filter when the water level drops and is about to expose the coffee bed. (Timing starts from blooming) Extraction time: 1 minute 40 seconds.

Flavor: Viscous mouthfeel with berry acidity, flavors of vanilla and dark chocolate, whiskey aftertaste and sugarcane sweetness, with distinct flavor layers.

2. KONO

Since this Sherry coffee bean is overall quite balanced with prominent sweetness, FrontStreet Coffee decided to use the KONO filter for brewing. Due to the KONO filter's relatively short ribs, the filter paper can adhere closely to the filter wall after absorbing water. Because the exhaust space is restricted, air flow is also limited, which increases the water absorption time of coffee particles and slows down the flow rate. This allows the coffee grounds to be immersed, resulting in a more balanced extraction.

Parameters: Water temperature 90°C, coffee-to-water ratio 1:15, medium-fine grind (80% pass-through on standard #20 sieve). Use approximately twice the coffee weight in water (30g) to wet the coffee bed for blooming. End blooming when the coffee bed changes from wet to dry, about 30 seconds. Pour in small streams to the center to 125g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 225g to finish. Remove the filter when the water level drops and is about to expose the coffee bed. (Timing starts from blooming) Extraction time: 1 minute 58 seconds.

Flavor: Gentle citrus acidity and purple fruit flavors upon entry, with toffee and vanilla sweetness in the middle, and whiskey and chocolate notes in the aftertaste.

3. Japanese-style Ice Pour-over

Japanese-style ice pour-over, simply put, involves adding ice cubes to the server and brewing with hot water. Coffee drips onto the ice cubes for rapid cooling, achieving a chilled effect. FrontStreet Coffee uses the V60 for this method.

Parameters: Water temperature 90°C, coffee-to-water ratio 1:10 (ratio of hot water to coffee), medium-fine grind (80% pass-through on standard #20 sieve), with 100g of ice cubes added to the server. Coffee dose 15g, use approximately twice the coffee weight in water (30g) to wet the coffee bed for blooming. End blooming when the coffee bed changes from wet to dry, about 30 seconds. Pour in small streams to the center to 100g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 150g to finish. Remove the filter when all water in the filter has completely drained. (Timing starts from blooming) Extraction time: 1 minute 41 seconds.

Flavor: Aromas of fermentation and tropical fruits, with flavors of citrus, vanilla, and nuts upon entry, and oolong tea aftertaste.

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Important Notice :

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