Muscovado Sugar, Butterscotch, Blanched Pear
|Origin:||Marcala, La Paz, Honduras|
|Producer:||Pacayal Coffee Co-Op|
|Processing:||Honey & Washed|
|Elevation:||1,350 - 1,700 Meters|
“Quality does not suffer crisis”
In 2013, Roya – commonly known as coffee leaf rust – devastated coffee farms all throughout Honduras. While many farmers emigrated to the U.S. in search of the American Dream, Edgar and Karen Carillo saw that they had great coffee, and saw this as an opportunity to help quality-driven farmers gain better access to the coffee market. Pacayal Coffee was founded in 2014, which has grown to 134 members, of whom 54 are women. The motto of Pacayal Coffee is “Quality does not suffer crisis”.
Pacayal Coffee invests in several initiatives for producers, including best agricultural practices training to prevent Roya, economic empowerment programs for women, sustainable production practices training, higher education opportunities to bring more professionalism into the industry, and quality research to develop award-winning coffees.
While this is a blend, and these are two different processing methods, they are from the same farms and plants, making this a somewhat unique blend. The two methods do taste vastly different, and in a blend they create a nice rounded profile.
Washed Process: All skin and fleshy fruit is removed from around the coffee seed using a depulper, then further by fermentation in water tanks, then laid out to dry.
Honey Process: Skin and fleshy fruit is removed from around the coffee seed using a depulper, but much mucilage is left on, and is then laid out to dry. The term "Honey" comes from the sweetness and stickiness of the mucilage.
We are excited to offer this coffee not only for its quality, but for its dedication to the further education of its members' families, equality, and sustainability.