Norman is a second-generation coffee producer we were introduced to during our trip to Honduras this fall. This well-balanced expression of Pacas is bright, with articulated acidity and notes of apricot and plum.
Pacas
Los Andes, Santa Barbára
1,800 masl
June, 2024
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Dry-fermented for 22 hours. Washed five times with fresh water. Hand-sorted. Dried on raised beds for 16 days.
ABOUT NORMAN CASTELLANOS
Norman grew up in a coffee-growing family, working alongside his father from the age of 12. At 25, his father gave him a ½ hectare (~1.25 acre) plot to start his own farm. A decade ago, Norman expanded his farm by planting another ½ hectare with Pacas. Since then, he has been focusing on maintaining his farm’s quality and producing specialty micro lots, drawing on his experience working with his father to support his family’s coffee-growing efforts.
ABOUT PACAS
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Like other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas is very susceptible to disease, making it riskier to grow.
Pricing Details
FARM GATE (GREEN)
$11.29/KG
FOB
$13.20/KG
FOT
$14.66/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.