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HomeCoffeesPedro Sagastume - Pacas Honey
Santa Barbara · Honduras

Pedro Sagastume - Pacas Honey

Honey Pacas, grown at 1600 masl

Roasted by Black & White Coffee Roasters

Available now· checked 16 Jul
FarmRoaster-stated
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Details

RoasteryBlack & White Coffee Roasters· Wake Forest, USA
FarmLos Quetzales, Santa Barbara, Honduras✓
ProducerPedro Sagastume
ProcessHoneyProcess | Honey✓
Harvest—
Altitude1600 masl✓
ClimateTropical monsoon
VarietiesPacas✓
Roast—
Tasting notesorange, red stone fruits, apricot, black cherry, dark honey, black currant✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • orange
    Fruity › Citrus › Orange
  • red stone fruits
    Fruity
  • apricot
    Fruity
  • black cherry
    Fruity › Cherry
  • dark honey
    Sweet › Brown Sugar › Honey
  • black currant
    Fruity › Berry

Supply Chain

  1. Farm

    Los Quetzales, Santa Barbara, Honduras

    Grown by Pedro Sagastume

  2. Roastery

    Black & White Coffee Roasters

  3. Coffee· viewing

    Pedro Sagastume - Pacas Honey

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarR Pedro Sagastume PacasNahun Fernandez Parainema Honey 1Nahun Fernandez Parainema Honey 2Nahun Fernandez Parainema HoneyPedro Sagastume - Gesha (2 bag sub only)Pacayal Honey LotMore from this producerPedro Sagastume4More from this farmLos Quetzales5 moreSame variety, exploredPacas332Similar flavour profileorange, red stone fruits, apricot1606Same processHoney1614From the same originHonduras1206More from this roasterBlack & White Coffee Roasters276 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessHoneyAltitude1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

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