SEY | Honduras Los Andes, Washed Pacas
From our friends at Sey:
This is our second year working with this 100% Pacas lot from Crecencio Izaguirre. In the cup, we find oolong, candied ginger, and mango.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
ABOUT CRECENCIO IZAGUIRRE
Crecencio Izaguirre is a second-generation coffeе producer from the region of Santa Barbara. We've purchased his coffee three years in a row and his coffee continues to impress. Crecencio has 4.5 hectares (11.1 acres) of land, 2.5 of which are planted with coffee. This is a 100% Paсas separation. He is also growing a very small amount of Bourbon, however, the yields of that variety are not yet large enough to export. He is also constructing a new wet mill for himself, his two brothers, and mother-all of whom are coffe producers. Créencio's farm has excellent clay loamy soil with gоod depth and drainage, and a relatively cold microclimate.
Pacas is a natural mutation of Bourbon from the Bourbon / Tupica group mainly found in El Salvador and Honduras. Similar to other Bourbon mutants. Raceas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Passes is very susceptible to disease, making it riskier to grow.