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  • La Cabra Coffee Box 250g Sagastume Natural SL28
  • Sagastume Natural SL28 1000g Coffee La Cabra
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Honduras

Sagastume Natural SL28

Sagastume Natural SL28

Our fourth year working with the Sagastume family in Santa Barbara, Honduras, with a ripe and complex natural SL28

$27.00 USD
$27.00 USD

About

Coffee Expression The berry-like character of the SL28 varietal is clear here, softened into stewed berries and molasses by the natural process.

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

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Pedro Sagastume

Region Santa Barbara

Altitude 1600 masl

Varietal SL28

Process Natural

Harvest May 2024

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.

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

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

· Coffee is roasted to order

· More info

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


We visited the Sagastumes in March 2023 and in April 2024, touring each of their pockets of land, and observing their work in processing, some of the most organised and professional we see each year in Santa Barbara. 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.

Natural SL28

This SL28 was grown at Los Quetzales, one of the plots managed by Pedro, harvested in May of 2024. Los Quetzales is the newest and highest altitude plot, the jewel in the Sagastumes’ crown. The family purchased these 18 hectares on the edge of the national park in 2012, planting mainly Pacas and Parainema, but added SL28, Pacamara, Typica and Geisha after realising the incredible quality potential of cherries grown here.

This lot is of the SL28 varietal, processed using a natural method; drying on raised beds for 20 days underneath plastic solar drying tunnels. The berry-like character of the SL28 varietal is clear here, softened into stewed berries and molasses by the natural process. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed.