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La Cima del Cielo, Honduras, Washed
Caramel, apricot and herbal
An excellent example of the qualities of the Pacas variety, this Washed lot has notes of fresh apricot and rich caramel, accompanied by an intriguing herbal note that intensifies as it cools.
| TASTES LIKE | Caramel, apricot and herbal |
| ROAST | Filter |
Pedro Erazo, a producer in El Cedral, Santa Bárbara, Honduras, began his journey into coffee out of necessity. Initially, he grew vegetables, but the income was unstable. Observing the success of neighboring coffee farmers, Pedro decided to replant much of his land with coffee, despite the years needed for the first harvest. The success of his first specialty coffee sale was transformative, leading him to name his first farm El Milagrito, or ""the little miracle."" This pivotal moment cleared his debts and provided his family with stability.
Pedro reinvested his earnings to improve quality and expand his farms, including El Milagrito, La Sierra, Las Flores, and La Cima del Cielo. His consistent performance in national quality programs, with a notable sixth-place finish in a 2016 auction, affirmed his commitment to high-quality coffee production. La Cima del Cielo, purchased in 2018, represents Pedro's growth. Situated at 1,580 meters, the farm benefits from a unique microclimate that promotes slow cherry maturation, enhancing sugar accumulation and acidity.
La Cima del Cielo embodies Pedro's progress and vision, combining altitude, careful management, and disciplined processing to produce clean, bright, and sweet Pacas lots. These coffees express the distinctive character of Santa Bárbara’s highlands, known for extended ripening cycles and layered acidity.
| PRODUCER | Pedro Erazo |
| REGION | Santa Bárbara |
| VARIETAL | Pacas |
| PROCESS | Washed |
| ALTITUDE | 1580 masl |
Coffee cultivation in Santa Bárbara, Honduras, developed alongside the broader expansion of Arabica production in the late 19th and early 20th centuries. Although coffee was introduced in the 1800s, production was modest compared to neighbouring Central American countries until the mid-20th century, when improved export infrastructure and increased international demand established coffee as a primary agricultural industry.
Santa Bárbara, located in western Honduras, emerged as a promising highland coffee region due to its mountainous terrain, fertile soils, and favourable climate. With elevations ranging from 1,200 to over 1,700 meters, the region benefits from cool nights, consistent rainfall, and cloud cover from nearby mountain systems and Lake Yojoa. These conditions support slow cherry maturation, allowing sugars and organic acids to develop gradually, contributing to structured acidity and sweetness.
In the latter half of the 20th century, smallholder farmers became the backbone of coffee production in Santa Bárbara. Institutions like IHCAFE improved agronomy, distributed planting material, and supported disease management. Traditional Bourbon-derived varieties such as Pacas and Catuai became widely planted. In recent decades, Santa Bárbara has gained recognition for high-elevation washed coffees, known for citrus brightness, stone fruit character, and balanced sweetness. Today, it is regarded as one of Honduras’s most quality-driven regions, with small and medium-sized producers cultivating distinctive and refined coffees in complex mountain microclimates.