Nacimiento Pacas

Nacimiento Pacas

This early picking of the Pacas cultivar from finca Nacimiento makes a coffee with subtle fruity flavours and notes of cacao in the finish.

 250g whole coffee beans

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About this coffee

Cultivar: Pacas

Flavour notes: Red berries, herbal & chocolate

Producer: Jobneel Caceres Dios
Country: Honduras
Region: El Cielito, Santa Barbara
Process: Washed
Harvest date: February 2026

More about the 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.

How the coffee was produced

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 two shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. 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.

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.

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 coming from the lower part of finca Nacimiento and is from the beginning of this years harvest, picked in February. The altitude in this part of the farm is around 1500-1600 meters above sea level which gives a medium intense acidity with subtle fruity flavours and a chocolaty finish .

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.

Honduras

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.

Read more about the farm

Tim’s Choice – Coffee Subscription

With this coffee subscription, every month Tim will pick out his favourite coffees from our roastery in order to make sure that you receive something new and exciting every time. Freshly roasted coffee is sent out the first Wednesday of the month to all subscribers around the world.

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