Honduras Las Moras - Washed Pacamara

Description

HONDURAS FINCA LAS MORAS - WASHED PACAMARA DENSE RED FRUITS, CANE SUGAR, CAPR SUN PACIFIC COOLER When it's done well and processed cleanly, it has this unmistakable combination of huge sweetness, juicy fruit, and incredible texture. This lot from Finca Las Moras is just that. The cup opens with vibrant raspberry before moving into pure cane sugar sweetness and one of the most nostalgic notes I've found in coffee this year—Capri Sun Pacific Cooler. It's juicy, refreshing, and playful, balanced by the broad, silky body that makes Pacamara such a classic variety. It's sweet, expressive, and ridiculously drinkable. BEAN DETAILS: ORIGIN: Guajiquiro, La Paz, Honduras PRODUCERS: Heber Hernán Ávila VARIETY: Pacamara ALTITUDE: 1,600–1,800 masl PROCESS:  Freshly harvested cherries are hand-picked at peak ripeness, depulped the same day, and fermented in concrete tanks for 10–12 hours. After washing, the parchment is spread in thin layers across raised drying beds, where it is turned every 30–40 minutes throughout the day to promote slow, even drying. TASTING NOTES: dense red fruits, cane sugar,  capri sun pacific cooler ROAST TYPE: Light Farm Level About the Farm Finca Las Moras is located in Guajiquiro, La Paz, Honduras, and is owned by Heber Hernán Ávila, a third-generation coffee producer who has spent the last twenty years building on his family's legacy. Named after the wild blackberries ("moras") that grow throughout the region, the farm spans 4.2 hectares between 1,600 and 1,800 meters above sea level. Alongside traditional Honduran varieties, Heber has invested heavily in exceptional cultivars like Pacamara, Sidra, and Pink Bourbon. Since taking over the family farm, Heber has expanded the property while maintaining a thoughtful, sustainable approach to coffee production, carefully managing water use and ensuring that every part of the harvest is put to good use. We've been working with Heber since 2025, and every harvest reinforces why we're so excited about the future of this partnership. The Process This coffee is processed using a meticulous traditional washed method. Freshly harvested cherries are hand-picked at peak ripeness, depulped the same day, and fermented in concrete tanks for 10–12 hours. After washing, the parchment is spread in thin layers across raised drying beds, where it is turned every 30–40 minutes throughout the day to promote slow, even drying. Depending on weather conditions, drying takes approximately 14 days, preserving clarity, sweetness, and the elegant structure that makes this Pacamara shine.