Honduras Reserva Pacavita SHG EP (O)

December’s Coffee Club featured coffee, released early to benefit coffee workers impacted by recent hurricanes. (O). Available in 12 oz. and 20 oz. biodegradable bags.

In addition to being the December Coffee Club featured coffee, it’s one of two Honduras coffees we brought in to benefit the 85 families our primary importer works with that have been displaced by the recent hurricanes. We have already made additional contributions to the effort and the cost is not being passed onto you.

Of the two Honduras coffees we’re currently offering, this is the more complex with a defined sweetness accompanied by notes of milk chocolate, orange juice, almond (in our opinion).


Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two primary producers contributed to this lot; Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon, which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.

Origin Honduras
Region/Town Western Region, Pacavita
Producer Silvestre Vasquez & Joel Lopez
Variety Lempiras, Caturra, Catuai, IHCAFE 90
Altitude 1400-1700 masl
Processing Method Washed
We taste Milk chocolate, orange juice, almond, sweet


Weight N/A

12 oz., 20 oz.


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