Honduras has outpaced other countries to become Central America's top coffee producer and number 6 in the world when it comes to volume produced. However, coffee produced in Honduras still suffers from a lack of national branding. While most people recognize Colombian, Ethiopian and even neighboring Guatemalan coffee, beans from Honduras are mainly used in blends and are therefore less recognizable to the average consumer. However increasingly buoyed by the success of the specialty market in neighboring countries like Costa Rica, Guatemala and Nicaragua, Honduras has made incredible strides in the production of traceable single origin lots of fantastic specialty grade quality.
The Pacamara varietal of coffee is not native to Honduras. Originally created in 1958 in the institute for coffee research in El Salvador it is the result of crossing two coffee plant varietals together; the Pacas and the Maragogipe.
The Pacas trees are shorter in size and develop a compact foliage which help it endure climate conditions like tough winds, sunlight, and water scarcity. It is a real trooper… it is highly resistant to diseases, adapts to many growing conditions, and provides high production yields. The cherries it produces are long and have a small protuberance, and the seeds (beans) are LARGE and oval in shape.
Pacamaras usually have complex and intense aromas; medium to dense bodies with creamy textures; and elegant acidity with flavors that swing from sweet notes of chocolate and butterscotch to fruitier undertones reminiscent of citrics, red berries, and stone fruits. This particular lot is all summer sweet pineapples and pink grapefuits and the perfect cup to both wake your mouth and mind.