Tim's Choice - January 2026

Dear subscriber,

Happy New Year, and to all our new subscribers, welcome.

We are starting 2026 with a bang by introducing a new coffee in our offerings, an intense Maracaturra produced by our friend Angel Arturo Paz in Honduras.

As always, we are trying to keep our subscription coffees diverse and interesting. This month, we have focused on Pacamara cultivars, meaning we are sending out two Pacamara coffees grown in different places, as well as a Maracaturra, which is similar to Pacamara. These cultivars are crossings between Maragogipe and Pacas or Caturra, hence the names Paca(s)Mara(gogipe) and Mara(gogipe)Caturra. I find it so interesting that similar or the same cultivars can taste so differently based on the place where they are grown. I highly recommend tasting these side by side if you have the opportunity.

We also want to inform you that we are launching a new website this month, but we have made sure that all our subscribers are unaffected, and hopefully, you will enjoy the user experience when you manage your subscription a bit better than on our old site. You will be notified in a separate email with more information about the new site.

Below, you can read more about this month’s coffees and make sure to watch our monthly subscription tasting video on YouTube.

Los Pirineos Pacamara (1st & 4th bag)

With complex tart red fruit flavors, notes of stone fruit, and structured acidity, this is a great example of how complex a washed Pacamara can be. There is a good reason why Los Pirineos has won so many awards for their Pacamara coffees.

Oftentimes, you hear that Pacamara coffees can be a bit herbal or oniony in flavor, and I don’t disagree, but this coffee has none of those off-flavors. There are so many versions of Pacamara being planted, as the cultivar is not uniform, probably because it was released before it was stabilized as a new cultivar. Maybe that is why there are so many different flavor profiles of this cultivar as well.

In my experience, the Pacamara coffees from Los Pirineos always taste good and rarely have any of those weird flavors. I believe this is because Los Pirineos was, in fact, one of the farms involved in the development of the cultivar, and the team was able to select a good line for the farm. Today, Diego produces high-quality certified Pacamara seeds that he also sells to other farmers.

Finca El Puente Pacamara (2nd & 5th bag)

Marysabel Caballero and Moises Herrera produce Pacamara coffees with exceptional sweetness. Their best lots always have intense and characteristic Pacamara flavors. Moises says that in some years, their Pacamara can be a bit inconsistent in intensity; however, last year they were able to produce several small lots with really high quality. This coffee has intense and distinct red and tropical fruit flavors, a winey acidity, and I personally love how smooth and sweet it is.

Finca El Guaco Maracaturra (3rd & 6th bag)

This is the first time we have bought coffee from Angel, but I have known him since 2009, as he was the one facilitating my first visit to Jobneel’s farms, Nacimiento and Cielito Lindo. Angel’s family are the owners of San Vicente, a coffee export company in Peña Blanca, Santa Barbara. They are famous for connecting farmers in their community with roasters, and for bringing some of the best coffees in Honduras to the market.

Angel has been working at San Vicente as the quality control manager for many years, and his passion for coffee is evident not only in his daily work, but also when it comes to coffee farming. His farm, El Guaco, is located right next to Jobneel’s farm, Finca El Vikingo, in El Sauce, Santa Barbara. Here, Angel is growing a few different cultivars, and he has a small and neat setup for fermenting, washing, and processing his coffees.

Last year, he told me that he had built new raised beds placed under shade at the family mill in Peña Blanca, where he is drying all his coffees. This was the last thing he was lacking in order to be able to offer us coffee, as he has known for many years that we prefer to buy coffees that are slowly dried in shade, as it keeps the green coffee tasting fresh for a longer time.

I was really excited and honoured that Angel wanted to offer us his coffee, as there are many buyers who would like to buy his coffees. In my opinion, this Maracaturra was one of the best coffees we bought last year, and I am so happy that there was enough of it so we are able to send it out to our subscribers. Expect a complex coffee with floral, zesty, and tropical fruit notes.

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