Pedro Sagastume - Honduras

The Sagastume family has been producing coffee for generations in the Santa Bárbara region of Honduras. Their farms are managed as a family project, with centralized wet processing and drying carried out near the family home.

This Pacas lot comes from the Los Quetzales plot, managed by Pedro Sagastume, and sits at 1600 m.a.s.l. The farm’s cool nights and warm days create an ideal microclimate for bright and complex coffees. The name Los Quetzales reflects the presence of the rare Quetzal bird in the area.

The coffee was Washed processed, with cherries pulped shortly after harvest, dry fermented for 16–24 hours, and then washed and slowly dried on raised beds in solar dryers for 14 days, resulting in a clean, vibrant, and well-defined cup.