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Don Pancho, Honduras, Washed

Regular price: $19.00
Sale price: $19.00
Regular price
Unit price: per

Dried currant, red apple and green tea

Weight

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COFFEE PROFILE

This Washed Parainema lot has a beautiful blend of fruity and herbal flavours, including red apple, green tea, and subtle notes akin to dried currant.

TASTES LIKE	Dried currant, red apple and green tea
ROAST	Filter

Story

Finca Don Pancho, located in El Cielito, Santa Bárbara, Honduras, is a family-owned coffee farm managed by the Portillo family. The farm covers approximately 4.5 hectares and is situated at an elevation of about 1,450 meters above sea level. Over the years, the Portillo family has cultivated a variety of coffee types, including Bourbon, Pacas, and Parainema.

In recent years, the Portillo family made a significant change by transitioning to the Parainema coffee variety, which has allowed them to enter the specialty coffee market. This shift enabled them to produce their first microlot of specialty coffee, resulting in higher prices and a more stable income.

The Portillo family's commitment to quality and their strategic focus on specialty coffee production have established Finca Don Pancho as a prominent producer in the Honduran coffee industry.

PRODUCER	Finca Don Pancho
REGION	El Cielito, Santa Bárbara
VARIETAL	Parainema
PROCESS	Washed
ALTITUDE	1450 masl

Origin

El Cielito, Santa Bárbara, Honduras

El Cielito, a small region within Santa Bárbara, Honduras, has gained recognition as a prominent coffee-growing area. This reputation is primarily due to its unique climate, altitude, and soil conditions, which are ideal for producing high-quality specialty coffee. The region's coffee cultivation has deep roots in family-run farms, where traditional and sustainable practices have been passed down through generations.

In recent decades, Santa Bárbara, especially El Cielito, has become increasingly prominent on the specialty coffee map. Local farmers have invested in cultivating high-quality Arabica varieties, with the farms situated at elevations ranging from 1,200 to 1,600 meters above sea level. This elevation creates an ideal environment for specialty coffee production. The cool climate, combined with rich volcanic soil, allows the coffee beans to mature more slowly, resulting in more complex flavors.

Over the years, international coffee programs, buyers, and organizations such as Project Origin have invested in the region, supporting quality improvements and fostering direct trade relationships with small producers. These initiatives have empowered farmers to refine their practices and access global specialty markets. The community’s commitment to high-quality production, coupled with favorable environmental factors, has solidified El Cielito’s reputation as a hub for exceptional Honduran coffee.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00.
Best Freeze Date	8-12 days after roast