Tim Wendelboe - Finca El Puente Pacamara
Honduras — Marysabel Caballero & Moises Herrera Finca el Puente Pacamara (Washed)
Tastes Like — 🍷 Winey • 🍓 Ripe Red Berries • 🥭 Tropical Fruits
DETAILS
∙ Producer: Marysabel Caballero & Moises Herrera
∙ Farm: Finca el Puente
∙ Region: Marcala, Honduras
∙ Varietal: Pacamara
∙ Process: Washed
∙ Size: 250g
INTRO
An intense and sweet Pacamara coffee with distinct winey flavours of red berries and tropical fruits. Marysabel Caballero and Moises Herrera produce Pacamara coffees with exceptional sweetness. Their best lots always have intense and characteristic Pacamara flavours. This coffee has intense and distinct red and tropical fruit flavours and a winey acidity with remarkable smoothness and sweetness.
THE PRODUCER
Marysabel Caballero and Moises Herrera are by many considered some of the best coffee producers in Honduras. Apart from quality, their main focus is improving social and environmental conditions on and around their farms. Moises says that in some years their Pacamara can be a bit inconsistent in intensity, however last year they were able to produce several small lots with really high quality. Fortunately Moises and Marysabel have been able to select a very tasty Pacamara through careful varietal selection over the years.
THE PROCESS
The Washed process at Finca el Puente involves meticulous handling:
∙ 🍒 Hand Picking — Ripe cherries hand-picked by local pickers, sorted during picking
∙ 🔧 De-Pulping — Afternoon de-pulping with mechanical mucilage removal
∙ ⏱️ Overnight Fermentation — Parchment coffee fermented overnight
∙ 🚿 Washing — Remaining mucilage washed off in washing channel, sorting floaters
∙ 💨 Centrifuge — Excess water removed with centrifuge
∙ ☀️ Raised Bed Drying — Slow drying on raised beds with shade nets in Marcala
∙ 👀 Raking — Raked throughout the day for even drying
∙ 🌙 Night Covering — Covered at night to prevent condensation
∙ 📦 Storage — Air-tight GrainPro bags before milling and vacuum packing
This careful processing creates exceptionally sweet coffees with intense Pacamara characteristics.
THE CUP
Showcases exceptional sweetness with intense and characteristic Pacamara flavours. Winey, ripe red berries, and tropical fruits with remarkable smoothness. An intense and sweet Pacamara that exemplifies the quality Marysabel and Moises consistently achieve.
Flavour Notes
∙ 🍷 Winey
∙ 🍓 Ripe Red Berries
∙ 🥭 Tropical Fruits
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Honduras — Marysabel Caballero & Moises Herrera Finca el Puente Pacamara (Washed)
Tastes Like — 🍷 Winey • 🍓 Ripe Red Berries • 🥭 Tropical Fruits
DETAILS
∙ Producer: Marysabel Caballero & Moises Herrera
∙ Farm: Finca el Puente
∙ Region: Marcala, Honduras
∙ Varietal: Pacamara
∙ Process: Washed
∙ Size: 250g
INTRO
An intense and sweet Pacamara coffee with distinct winey flavours of red berries and tropical fruits. Marysabel Caballero and Moises Herrera produce Pacamara coffees with exceptional sweetness. Their best lots always have intense and characteristic Pacamara flavours. This coffee has intense and distinct red and tropical fruit flavours and a winey acidity with remarkable smoothness and sweetness.
THE PRODUCER
Marysabel Caballero and Moises Herrera are by many considered some of the best coffee producers in Honduras. Apart from quality, their main focus is improving social and environmental conditions on and around their farms. Moises says that in some years their Pacamara can be a bit inconsistent in intensity, however last year they were able to produce several small lots with really high quality. Fortunately Moises and Marysabel have been able to select a very tasty Pacamara through careful varietal selection over the years.
THE PROCESS
The Washed process at Finca el Puente involves meticulous handling:
∙ 🍒 Hand Picking — Ripe cherries hand-picked by local pickers, sorted during picking
∙ 🔧 De-Pulping — Afternoon de-pulping with mechanical mucilage removal
∙ ⏱️ Overnight Fermentation — Parchment coffee fermented overnight
∙ 🚿 Washing — Remaining mucilage washed off in washing channel, sorting floaters
∙ 💨 Centrifuge — Excess water removed with centrifuge
∙ ☀️ Raised Bed Drying — Slow drying on raised beds with shade nets in Marcala
∙ 👀 Raking — Raked throughout the day for even drying
∙ 🌙 Night Covering — Covered at night to prevent condensation
∙ 📦 Storage — Air-tight GrainPro bags before milling and vacuum packing
This careful processing creates exceptionally sweet coffees with intense Pacamara characteristics.
THE CUP
Showcases exceptional sweetness with intense and characteristic Pacamara flavours. Winey, ripe red berries, and tropical fruits with remarkable smoothness. An intense and sweet Pacamara that exemplifies the quality Marysabel and Moises consistently achieve.
Flavour Notes
∙ 🍷 Winey
∙ 🍓 Ripe Red Berries
∙ 🥭 Tropical Fruits
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Description
Honduras — Marysabel Caballero & Moises Herrera Finca el Puente Pacamara (Washed)
Tastes Like — 🍷 Winey • 🍓 Ripe Red Berries • 🥭 Tropical Fruits
DETAILS
∙ Producer: Marysabel Caballero & Moises Herrera
∙ Farm: Finca el Puente
∙ Region: Marcala, Honduras
∙ Varietal: Pacamara
∙ Process: Washed
∙ Size: 250g
INTRO
An intense and sweet Pacamara coffee with distinct winey flavours of red berries and tropical fruits. Marysabel Caballero and Moises Herrera produce Pacamara coffees with exceptional sweetness. Their best lots always have intense and characteristic Pacamara flavours. This coffee has intense and distinct red and tropical fruit flavours and a winey acidity with remarkable smoothness and sweetness.
THE PRODUCER
Marysabel Caballero and Moises Herrera are by many considered some of the best coffee producers in Honduras. Apart from quality, their main focus is improving social and environmental conditions on and around their farms. Moises says that in some years their Pacamara can be a bit inconsistent in intensity, however last year they were able to produce several small lots with really high quality. Fortunately Moises and Marysabel have been able to select a very tasty Pacamara through careful varietal selection over the years.
THE PROCESS
The Washed process at Finca el Puente involves meticulous handling:
∙ 🍒 Hand Picking — Ripe cherries hand-picked by local pickers, sorted during picking
∙ 🔧 De-Pulping — Afternoon de-pulping with mechanical mucilage removal
∙ ⏱️ Overnight Fermentation — Parchment coffee fermented overnight
∙ 🚿 Washing — Remaining mucilage washed off in washing channel, sorting floaters
∙ 💨 Centrifuge — Excess water removed with centrifuge
∙ ☀️ Raised Bed Drying — Slow drying on raised beds with shade nets in Marcala
∙ 👀 Raking — Raked throughout the day for even drying
∙ 🌙 Night Covering — Covered at night to prevent condensation
∙ 📦 Storage — Air-tight GrainPro bags before milling and vacuum packing
This careful processing creates exceptionally sweet coffees with intense Pacamara characteristics.
THE CUP
Showcases exceptional sweetness with intense and characteristic Pacamara flavours. Winey, ripe red berries, and tropical fruits with remarkable smoothness. An intense and sweet Pacamara that exemplifies the quality Marysabel and Moises consistently achieve.
Flavour Notes
∙ 🍷 Winey
∙ 🍓 Ripe Red Berries
∙ 🥭 Tropical Fruits
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
