IN THE CUP
This rare Pacamara varietal showcases exceptional sweetness and vibrant fruit character. As an espresso, it bursts with juicy stonefruit notes, reminiscent of fresh white nectarine flesh, balanced by a natural, candy-like sweetness. Brewed as a filter, it reveals layers of vanilla-syrup sweetness, crisp red-apple acidity, and the delicate brightness of white nectarine. A truly distinctive cup that highlights the elegance and complexity of Pacamara at its best.
STORY BEHIND THE CUP
Located in the Las Botijas region of Comayagua, Honduras, Finca El Negro is owned by Franklin Nolasco, part of a new generation of producers dedicated to quality and innovation. Sitting at 1,450–1,600 MASL, the farm’s high elevation and fertile soils create ideal conditions for specialty coffee, allowing cherries to mature slowly and develop complex flavours.
The coffee is processed using the washed method: ripe cherries are picked and depulped the same day, fermented for 12–24 hours in open-air tanks, then washed and dried on patios or raised beds for around 15 days.
Franklin’s commitment to excellence and sustainability not only highlights the potential of Honduran coffee but also supports his local community through employment and growth.
BREW GUIDE
Pour Over
Dose: 15g coffee | 230g Water at 93°C
Espresso
La Marzocco GS3 | 93°C
Dose: 21g coffee
Extraction times: 28 - 32 seconds
Brewed volume: 38g
