Tim Wendelboe - Nacimiento - (Honduras, Washed, Pacas)

Tasting Notes: Stone fruits, Red Berries, Herbal

The Pacas cultivar from finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect flavours of ripe red berries with a chocolaty and herbal finish.

Cultivar    
Pacas

Flavour Notes    
Stone fruits, red berries & herbal

Producer    
Jobneel Caceres Dios

Country    
Honduras

Region    
El Cielito, Santa Barbara

Process    
Washed

Harvest    
April 2024

Roast Profile    
Light Roast

Contents    
Whole Coffee Beans

Bag Size    
250g

Tim's Notes

For a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January / February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm.

This particular lot is coming from the lower part of finca Nacimiento and is from the middle of the harvest, picked in April. The altitude in this part of the farm is around 1500-1600 meters above sea level which gives a medium intense acidity with ripe fruity flavours and a chocolaty finish .

Cultivar 

Pacas is a Bourbon mutant that is genetically similar to Caturra and Villa Sarchi. When it is growing in cool climatic conditions like at finca Nacimiento, it can produce a lot of coffee that has a distinct fruity and sweet cup profile.

After we started separating Jobneel's coffee by cultivars, we discovered that his Pacas was consistently among his better tasting coffees. Because of its quality and also being a short plant with high yields Jobneel therefore decided to plant the majority of his farm with Pacas.

Process

Picking

• The coffee is selectively hand picked by hired pickers under supervision of Jobneel.

Bag "fermentation"

• Hand sorted ripe coffee cherries are kept in nylon bags (not air tight) over night. This starts the fermentation process ever so slightly and intensifies the flavour in the final product.

De-pulping and removing mucilage

• The next morning the coffee cherries are hand sorted and floated in clean water.
• The ripe cherries are then de-pulped and the coffee beans with the parchment layer and mucilage on is transported to a cement tank.

Dry fermentation

• The parchment coffee, still with all the mucilage left on, is dry-fermented in an open cement tank for about 24 hours.

Washing and grading:

• • The next morning the mucilage is washed off the parchment coffee and the coffee is graded in a washing channel where the floaters (light coffee beans)  are removed.

Drying

• The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee.

Storage, milling and logistics.

• • After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified.
  • Lots with acceptable moisture content and quality are then delivered to the dry mill where the coffee gets cleaned and sorted before packaging for export.
  • The coffee is vacuum packed in sealed plastic bags before it is exported.

Nacimiento