- New
Honduras
Finca El Pera
Cup Notes: Caramel, Hazelnut, Black Tea, Cacao, Red Apple
A washed Pacas from Honduras, offering a clean, vibrant cup with bright acidity and smooth, lingering sweetness. Juicy and lively, it is equally rewarding as espresso or filter, with a balanced, versatile profile.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Miguel Leiva
- Country
- Honduras
- Terroir
- Santa Bárbara
- Altitude
- 1600 masl
- Process
- Classic Washed - Parabolic Dryer
- Arabica cultivar
- Pacas
- Picked in
- March-April 2024
- Arrived in
- January 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Miguel grew up in El Cedral, Las Vegas, Santa Bárbara, where coffee has always been part of his life. After losing his father at a young age, he and his brother worked their land together, producing conventional coffee and practising carpentry. At fifteen, Miguel inherited a small 0.3-hectare plot from his brother — the beginning of his own journey as a coffee farmer. Today, his farm Finca El Pera sits at 1,600 masl and has grown to 2.1 hectares, with an expected harvest of around 60 quintales, supported only by temporary pickers during harvest.
Miguel focuses mainly on Pacas, alongside a small Geisha plot. With generous shade coverage and careful pruning, he manages nutrition using natural inputs and locally recommended practices. Post-harvest, parchment is stored safely at his home before making its way to San Vicente for export. Like many in his community, Miguel faces challenges from leaf rust, “ojo de gallo,” and the increasing pressure of climate change, yet he continues to work attentively to protect his plants and sustain his production. Alongside coffee, he also grows vegetables, ensuring a resilient livelihood for his family.
THE VARIETY
PACAS
Pacas is a natural dwarf mutation of Bourbon, first identified in 1949 on the Pacas family farm in Santa Ana, El Salvador. Thanks to its compact growth, farmers can plant it more densely, achieving higher yields while maintaining quality.
By the 1960s it became a focus of research at the Salvadoran Institute for Coffee, and today it still represents around a quarter of the country’s production. Introduced to Honduras in 1974, Pacas has since spread across Central America. It is also the parent of the celebrated Pacamara, created by crossing Pacas with Maragogipe. Known for its clean, sweet cup and adaptability, Pacas remains susceptible to leaf rust, a reminder of its Bourbon heritage.
THE FERMENTATION PROCESS
Harvesting is done with care, selecting only the ripest cherries. After pulping, the coffee is fermented for around 15 hours, then rinsed several times before being laid to dry for about 20 days in a solar parabolic dryer. During this slow drying, Miguel hand-sorts the beans, carefully removing any defects to ensure a clean and consistent cup.
