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El Milagrito, Honduras, Washed
Orange, botanical and honey
This Pacas lot is bursting with fresh and sweet flavours of orange and honey, which are balanced with a botanical note that is most present on the finish and that becomes more apparent as it cools.
| TASTES LIKE | Orange, botanical and honey |
| ROAST | Espresso |
| COMPONENTS | n/a |
Pedro Erazo, a dedicated coffee producer in El Cedral, Santa Bárbara, Honduras, owns several farms, including El Milagrito, La Cima del Cielo, La Sierra, and Las Flores. His journey into coffee began out of necessity, transitioning from vegetable farming to coffee production for a sustainable income. His first successful specialty harvest allowed him to clear debts and improve his family's living conditions, inspiring the name El Milagrito, meaning ""the little miracle."" Pedro's commitment to quality earned him sixth place in a national late harvest auction in 2016, with a score of 89.6, and he continues to perform strongly.
El Milagrito is situated in a mountainous region known for its diverse microclimates and slow cherry maturation. The cooler conditions in Santa Bárbara extend the picking season through June, allowing for greater sugar accumulation and complexity in the cup. The farm sits at an elevation of 1,500 to 1,600 meters, contributing to the structured acidity and sweetness of its washed coffees.
At El Milagrito, fully ripe red cherries are selectively harvested every 15 to 20 days and hand sorted at the wet mill. The coffee is pulped on the same day as picking and undergoes dry fermentation for approximately 15 hours. After washing three times to remove mucilage, the coffee is dried slowly on raised African beds inside solar dryers for 12 to 15 days. The primary variety grown is Pacas, a natural Bourbon mutation known for its sweetness and balanced acidity, developing layered citrus, red fruit, and caramel sweetness at high altitudes.
| PRODUCER | Pedro Erazo |
| REGION | El Cedral, Santa Barbara |
| VARIETAL | Pacas |
| PROCESS | Washed |
| ALTITUDE | 1500-1600 masl |
Coffee cultivation in Santa Bárbara, Honduras, developed later than in other western regions but has become one of the country's most respected high-altitude areas. Introduced in the late 19th century, coffee gradually expanded through mountainous inland regions, becoming a central agricultural export by the mid-20th century. Santa Bárbara's geography, characterized by rugged terrain and elevations from 1,200 to over 1,700 meters, contributes to its unique microclimates. The influence of Lake Yojoa and surrounding mountains supports slow cherry ripening, promoting sugar development and structured acidity.
In the latter half of the 20th century, smallholder farmers organized around regional support structures as national institutions like IHCAFE strengthened agronomic research and extension services. This period saw the widespread planting of traditional Bourbon-derived varieties such as Pacas and Catuai, valued for their cup quality and adaptability. Rust-resistant hybrids were introduced following leaf rust outbreaks in the early 2010s. Santa Bárbara's reputation grew in the early 21st century as producers isolated microlots and focused on careful processing, gaining attention for its clean washed profiles and balanced sweetness.
Today, Santa Bárbara is a key specialty origin in Honduras, driven by small to medium-scale producers cultivating high-elevation plots. The combination of altitude, volcanic-influenced soils, long ripening periods, and investment in farm and post-harvest infrastructure has positioned the region as a consistent source of refined, fruit-forward washed coffees with strong structural clarity.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3g in the portafilter to extract 42g in the cups in 24 seconds at 93.5 degrees C |
| Best Freeze Date | 10-14 days after roast |