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Honduras

La Familia

La Familia

Our fourth year working with the Sagastume family in Honduras; a soft and fruit-forward washed Pacas lot.

$20.00 USD
$20.00 USD
Size

About

Coffee Expression Ripe stone fruit character softens into a deeply sweet cup with notes of caramel.

Producer Our fourth year working with the Sagastume family in Santa Barbara, Honduras.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer La Familia Sagastume

Region Santa Barbara

Altitude 1500 masl

Varietal Pacas

Process Washed

Harvest April 2024

Shipping & Delivery

· Free shipping on US orders above $79 and on orders above $99 to Mexico and Canada

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

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La Familia Sagastume

The Sagastume family have been involved in coffee in Santa Barbara for over a century, long before the recent recognition of the potential of the area. Pedro Sagastume’s father was allocated almost 80 hectares from state-owned lands in 1908, near the village of El Zapote. This land had to be split between Pedro and his 9 siblings on his father’s death, but Pedro’s hard work over the years has expanded his land, earning his place in the speciality coffee market through tireless research and savvy investment. Pedro is the head of the family, and as he grows older, he has begun to split the family’s land between his sons Yeltsin, Yerin and Heyvis.

We visited the Sagastumes in March 2023 and April 2024, touring each of their pockets of land, and observing their work in processing, some of the most organised and professional we saw on our trip. We also tasted honey from the Sagastume’s production, a small side project enabled by the healthy bee population on the farms, a testament to their careful approach to farming, with no chemical fertilisers or pesticides used. 

Coffee production is still a family effort; all of the picked cherry is still processed at the wet mill next to the family home.

This Pacas is an amalgamation of coffees grown on all of the family plots, harvested during April of 2024. Pacas is native to neighbouring El Salvador; a natural mutation of Bourbon, found on the Pacas family farm in Santa Ana. This lot was processed using a washed method; de-pulped, fermented for 20 hours and washed carefully, before 14 days of drying on raised beds underneath plastic solar drying tunnels. 

This leads to a ripe stone fruit character, softening into a deeply sweet cup with notes of caramel. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed. This year’s selection continues to expand after our repeated visits, and we look forward to continue our relationship.

Washed Pacas