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Nacimiento Pacas – Christmas Edition

Name: Nacimiento Pacas - Christmas Edition
SKU: nacimiento-pacas-250g-rt
Availability: InStock

kr225.00

The Pacas cultivar from finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect winey flavours of ripe red berries with a chocolaty finish.

Additional information

Cultivar	Pacas
Flavour Notes	Winey, forest berries & cacao nibs
Producer	Jobneel Caceres Dios
Country	Honduras
Region	El Cielito, Santa Barbara
Process	Washed
Harvest	April – May 2025
Roast Profile	Light Roast
Contents	Whole Coffee Beans
Bag Size	250g

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 lot consists of pickings from the later part of the harvest at Nacimiento in 2025. Most of the coffee came from the higher part of the farm which means it has more intensity of ripe and fruity flavours. This is probably because of the higher elevations which translates in to longer ripening times of the coffee cherries. I also belive that the cherries from the higher part contain more mucilage which changes the fermentation dynamics, hence you might get some positive winey flavours from prolonged fermentations.

This is a great example of a washed Pacas cultivar from the Santa Barbara mountain in Honduras which is a region famous for its many Cup of Excellence winning Pacas coffees. It is a very clean coffee with medium intense notes of sweet ripe berries with a long finish of cacao nibs.

I don’t have any particular criteria for selecting Christmas edition coffees other than that the coffee itself needs to be among the best we have in stock. The late harvest coffees from Nacimiento are always among my favourite coffees and this coffee has everything I love about the Pacas coffees from Jobneel. That is why I believe it is a perfect coffee for the holidays and also a a nice gift to someone who loves coffee.

Cultivar

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.

Process

Picking

The coffee is selectively hand picked by hired pickers under supervision of Jobneel.

Bag "fermentation"

Hand sorted ripe coffee cherries are kept in nylon bags (not air tight) over night. This starts the fermentation process ever so slightly and intensifies the flavour in the final product.

De-pulping and removing mucilage

The next morning the coffee cherries are hand sorted and floated in clean water.
The ripe cherries are then de-pulped and the coffee beans with the parchment layer and mucilage on is transported to a cement tank.

Dry fermentation

The parchment coffee, still with all the mucilage left on, is dry-fermented in an open cement tank for about 24 hours.

Washing and grading:

- The next morning the mucilage is washed off the parchment coffee and the coffee is graded in a washing channel where the floaters (light coffee beans) are removed.

Drying

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.

Storage, milling and logistics.

- After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified.
- Lots with acceptable moisture content and quality are then delivered to the dry mill where the coffee gets cleaned and sorted before packaging for export.
- The coffee is vacuum packed in sealed plastic bags before it is exported.

Shipping

For our Norwegian customers, we offer three shipping options:

Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
Norwegian Post, No Tracking (Brevpost) - This option does not offer tracking. Delivery is estimated within 2-5 business days.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

How To Brew

Filter

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.

Espresso

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.

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Nacimiento

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.

Learn More About Nacimiento

Transparency

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.

Learn More About Transparency