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Pacayal
La Paz, Honduras


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Typica La Florencia

This lot was produced by 79 year-old Isaura Martínez Benites who was born in the village of Florida, Opatoro in 1942. She and her mother moved to Mogola, Marcala, La Paz, when she was 5 and spent a very quiet childhood breathing fresh air, playing outdoors, and going to the river to fetch water in "cantaros". Her great passion for coffee was instilled in her by her father Antonio Martínez Argueta who taught her the value of hard work and how to maintain a farm. To this day, Doña Isaura gets up at 4:00 am to plan the day and organize the workgroups. Her husband Francisco oversees coffee processing, storage, and logistics at Beneficio Opatoro.

With sparkling notes of red apple, meyer lemon, pear and melon, Typica La Florencia is a crisp and refreshing coffee that is sure to liven the palate. Bursts of tropical fruit and honey add a dimension of sweetness that makes this coffee irresistible.

 

 

Location: Opatoro, La Paz, Honduras

Variety: Typica

Process: Washed

Elevation: 1,600 masl

Certification: Fair Trade, Organic

Number of members: 134

Harvest Months: December - March

Shipping Months: February - June

La Lupita

This lot was grown by Ednar Méndez, a young fourth generation coffee producer, having learned coffee farming from his father and grandfather. With support from Pacayal, Ednar was able to complete his high school education. In addition to managing his farm, Ednar also oversees Pacayal's quality control and export department. Ednar's farm, La Lupita, is named after his daughter.

Since La Lupita is also a honey processed coffee, its flavor profile is similar to Pacayal's Honey lot. Its ripe fruit notes are extra pronounced though, as a result of an additional anaerobic fermentation. Black cherry, plum and hibiscus particularly shine in this bright and vibrant coffee!

 

 

Location: Chinacla, La Paz, Honduras

Variety: Catuai, Paraneima

Process: Washed

Elevation: 1,350 - 1,700 masl

Certification: Fair Trade, Organic

Number of members: 134

Harvest Months: December - March

Shipping Months: January - May

Honey

This coffee was produced by several Pacayal members from the upper area of the municipality of Chinacla and Cabañas, La Paz. The coffee is grown at an altitude between 1,500 to 1,700 meters and consists of varieties of Catuai, Bourbon, and Lempira. After fermenting in cherry for 12 hours, the coffee is de-pulped and dried on African raised beds. The producers have eliminated the use of water during processing, improving their environmental footprint.

Like the natural lot, this honey lot from Pacayal is also characterized by sweet, ripe fruit. Where the natural is more rounded and features milk chocolate and dried fruit notes, the honey is sharper and brighter. Look for intensely sweet notes of white grape and black cherry, accented by a pleasant tartness from notes of cranberry. We love this coffee on its own, but it would also make an excellent addition to a blend for burst of sweetness and complexity to make a well-rounded crowd pleaser!

 

Location: Chinacla and Cabaãs, La Paz, Honduras

Varieties: Catuai, Bourbon, Lempira

Process: Honey

Altitude: 1,500 - 1,700 masl

Certifications: Organic

Number of members: 134

Harvest Months: December - March

Shipping Months: January - May

Typica San Jacinto

This coffee was also produced by Doña Isaura at her farm San Jacinto, also in Opatoro. Like her coffee at La Florencia, this lot also consists of Typica. The main difference? It's a natural process!

Where La Florencia's coffee shines with bright notes of citrus and tropical fruit, San Jacinto coffee leans heavily into sweet, succulent berry notes: syrupy strawberry, blueberry and black currant. This is a great opportunity to taste the difference that processing makes on the same coffee, grown under similar conditions and by the same producer, so grab coffee from both San Jacinto and La Florencia and compare side by side!

 

 

Location: Opatoro, La Paz, Honduras

Variety: Typica

Process: Natural

Elevation: 1,600 masl

Certification: Fair Trade, Organic

Number of members: 134

Harvest Months: December - March

Shipping Months: February - June

ABOUT THE PRODUCER

"Quality does not suffer crisis."

Pacayal Coffee was born out of the resilience of Honduran farmers who refused to give up on coffee production in the face of the roya outbreak of 2013. While their fellow farmers considered emigrating to the United States in search of a new life, Edgar and Karen Carillo realized they had great coffee and could start a business that would earn quality-driven farmers a better price through direct market access. In 2014, they founded Pacayal Coffee and since then they have grown to 134 members, 54 of whom are women. The motto of the organization is “quality does not suffer crisis,” speaking to the dedication of Pacayal Coffee to produce exceptional coffee and improve the livelihoods of farmers in the face of hardship.


Our premier producer partner in Honduras.

We met Edgar during his time working for Caruchil, another cooperative in La Paz. When Edgar began forming Pacayal, we were quick to get samples and have been working closely together since 2017. Pacayal's coffees are some of our most anticipated coffees each year, and for good reason: from bright and clean washed coffees, to beautiful honey and natural microlots, Pacayal offers a diverse range of high-quality coffees at an exceptional value.


Award-winning coffees.

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, and quality research to develop award-winning coffees. In 2017, the farm Las Flores, owned by producer Natalia Pineda, produced a coffee that placed fourth in the Honduras Cup of Excellence.


La Paz, Honduras

La Paz, Honduras

Pacayal is located in La Paz in southwestern Honduras in a region renowned for its coffee production. La Paz lies in the Comayagua River valley on the eastern flanks of the mountainous Cordillera de Montecillos.


Some of our most anticipated coffees every year.

From the start, Pacayal's consistency and quality have been excellent and have only continued to improve. What began as a small project has rapidly grown and we're buying more and more coffee from Pacayal year after year. It's no wonder that Pacayal's coffees have quickly become favorites of ours at Sustainable Harvest and of our roasting partners; there just seems to be something for everyone!


Some of our most anticipated coffees every year.

From the start, Pacayal's consistency and quality have been excellent and have only continued to improve. What began as a small project has rapidly grown and we're buying more and more coffee from Pacayal year after year. It's no wonder that Pacayal's coffees have quickly become favorites of ours at Sustainable Harvest and of our roasting partners; there just seems to be something for everyone!