Finca Bertha


This Pacamara cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has an intense chocolaty cup profile with subtle notes of herbs and tropical fruits.

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Flavour Notes

Dark chocolate, herbal & tropical fruits


Jobneel Caceres Dios




El Sauce, Santa Barbara




March 2023

Roast Profile

Light Roast


Whole Coffee Beans

Bag Size


Tim's Notes

This is the third harvest from Jobneel’s new farm named after his mom Bertha, in El Sauce,  not far away from Nacimiento. He planted Pacamara there a few years ago and the coffee has gradually been improving year after year.

The Pacamara is a tricky cultivar that is very sensitive to its growing conditions when it comes to quality. This particular Pacamara is quite subtle in flavour intensity compared to the Pacamaras that we buy from Diego at Los Pirineos in El Salvador.  But it does not mean it is not a good coffee. What I appreciate the most with this Pacamara is its intense dark chocolate flavour and bittersweet lingering finish. An uncomplicated coffee where sweetness and texture is more the focus.      


Pacamara is a crossing between Pacas and Maragogipe that can have very interesting cup profiles. It was released to farmers around El Salvador a bit early before it was a stable cultivar. It means you will get different outcomes when you plant the seeds from existing plants which means you can find really great tasting ones and some that are not so tasty. Jobneel got his seeds from our friends at Los Pirineos in El Salvador which are one of the best producers of Pacamara in their country.    


Picking and sorting
  • The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.
Depupling, fermenting & washing
  • After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where the light beans /  floaters are removed.
  • 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. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, vacuum packed and exported.


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How To Brew


We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.


We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Finca Bertha


Finca Bertha is a new farm that Jobneel Caceres Dios purchased and planted with Pacamara and Pacas coffee in 2019. Jobneel also owns and runs  finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras.

Finca Bertha is a small coffee farm situated in el Sauce on the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is located  at 1450 - 1490  meters above sea level.  Jobneel has planted nitrogen fixing native inga trees and avocado trees to create a natural shade canopy over the coffee trees.

Learn More About Jobneel and his farm  Nacimiento



We buy coffee directly from Jobneel Caceres Dios, the farmer. San Vicente, the exporter, provides milling and logistical service and the coffee is imported by ourselves directly to Norway. We have been buying coffee from Jobneel every year since 2008 and we will continue to do so in future years.

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