Evin Moreno - Pacas - Cold Washed - Honduras 150g

Description

Roasted 8/24 Hibiscus, Blackberry, Maple Syrup Varietal : Pacas Region : El Cedral, Santa Barbara Altitude : 1620 Meters Harvest : April 2026 Process : 72hr cold cherry, 12hr mucilage, washed Sourced By : Direct This marks our first release of coffees from Honduras ever! We are thrilled to have the opportunity to begin working with Honduran coffees, through Angel Arturo Paz. Arturo is a respected, and decorated coffee producer as well as the head of quality control for the exporting company Beneficio San Vicente. While we were keen on featuring Arturo's Gesha, we also discussed (at length) with Arturo our desire to find and feature a Pacas variety. We have a long history with Pacas, dating back close to a decade. In the 2017-2019 years, we used to try Pacas from Santa Barbara frequently, and would often be amazed at the profiles we experienced. Sadly, this variety is much less common in our sphere of the industry these days. We hope to make a change to that, and it starts with Evin Moreno's coffee! Arturo selected Evin's lot for us, and we are thrilled at this first iteration of Pacas on Thankfully's menu. This Pacas has a very complex profile, while leaning into the traditional Red Bourbon qualities. The cup leads off with a lovely and present hibiscus red florality, which we were so thrilled to find in this coffee. Sweet and sugary blackberry appears as well - not of the Kenyan sort where it's mainly an acid-focused fruit profile. This is more dessert-like, almost like a blackberry whipped cream. The finish, probably most intriguing of all is a very potent maple syrup experience. Pacas is a mutation of classic Red Bourbon, and that lineage is apparent here. Huge sweetness, with darker red and purple hues. Quite the joy to be contributing to a resurgence of Pacas! PROCESS: The cherries are carefully picked at peak ripeness and transported to a cold room where the temperature is maintained below 20°C (68°F). They are then placed in sealed plastic barrels to undergo anaerobic fermentation for 72 hours. After fermentation, the cherries are de-pulped, and the parchment with the mucilage is transferred to unsealed plastic barrels for an additional 12 hours of fermentation. The coffee is then rinsed four times in concrete tanks with clean water to remove the remaining mucilage. The washed parchment is transferred to a solar dryer under shade cloth, where it is dried for approximately 18 days until it reaches the ideal moisture content of 10.00%. During drying, the parchment is carefully sorted by hand to remove any defective beans. Coffee was harvested in April 2026, and dry milled out of parchment in July 2026.