Honduras Pacamara
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El Mirador is the newest addition to Santa Lucía Estate, De La Finca's own family farms in Tres Pinos, Comayagua. The farm sits at 1,650 meters, looking out to the Panacama National Reserve next door. Gesha, Pacamara, and Typica grow here now. Renovation plots of Pink Bourbon, SL28, Red Catuaí, and Parainema are coming in behind them. A farm in motion.
This lot is a 92-hour anaerobic natural Pacamara from that hillside. Extended fermentation at elevation pulls out everything the variety holds: cacao nibs, red wine, and a complexity that lingers.
We roast it light-medium to keep the fruit in front. The boldest coffee on our shelf, from the same farm as our everyday Honduras.
An anaerobic natural ferments whole cherry in a sealed, oxygen-purged tank before it ever reaches the drying bed. Starved of oxygen, a different population of microbes does the work, and the sugars convert slowly. At 1,650 meters the cool nights stretch this further. Ninety-two hours is a deliberate choice at the long end of the range.
The result in the cup is intensity with intention: cacao nibs, red wine, a complexity that lingers. The roast's job is to keep it legible, which is why this coffee stays at light-medium and is our one filter-only recommendation.
Green price is the importer's published offer for this lot. Batch number, color, and development live on each batch page.