Nacimiento Pacas


The Pacas cultivar from finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect flavours of chocolate,  red berries with a herbal finish.


Additional information



Flavour Notes

Herbal, red berries & chocolate


Jobneel Caceres Dios




El Cielito, Santa Barbara




February 2024

Roast Profile

Light Roast


Whole Coffee Beans

Bag Size


Tim's Notes

For a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January / February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm.

This particular lot is from the first pickings from the 2024 harvest and comes mainly from the lower part of the farm at around 1500 - 1600 meters above sea level. The coffee has subtle fruity notes with a little herbal and chocolaty finish. Normally when I taste these coffees together with the exporters we work with in Santa Barbara, they describe the flavours of these coffees with words like mango and orange, etc. I personally think of red berries and chocolate but that is just because we have different cultural backgrounds and references when it comes to food and flavours.


Pacas is a Bourbon mutant that is genetically similar to Caturra and Villa Sarchi. When it is growing in cool climatic conditions like at finca Nacimiento, it can produce a lot of coffee that has a distinct fruity and sweet cup profile.

After we started separating Jobneel's coffee by cultivars, we discovered that his Pacas was consistently among his better tasting coffees. Because of its quality and also being a short plant with high yields Jobneel therefore decided to plant the majority of his farm with Pacas.


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.


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.



Jobneel Caceres Dios 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 Nacimiento is a small coffee farm situated on the very top of the El Cielito branch in the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is about 20 hectares and is situated on a steep hillside of the mountain. The wet mill is at the bottom of the farm at 1500 masl but the top of the farm is at around 1800 masl. where you have a beautiful view of the lake on a clear day.

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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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Nacimiento Pacas
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