Seasonal Feature

El Aguacate Washed Pacas




PRODUCER El Aguacate

VARIETY Catimor, Pacas


TASTE Granola, maple syrup, dried apple



roast degree icon


small espresso icon ESPRESSO

aeropress coffee icon AEROPRESS

small french press icon FRENCH PRESS

brewing coffee icon POUR OVER

The Cup

Starting with a hint of fruit, the sweetness of this washed coffee really comes through in manual brewing methods. Espresso is shockingly good, bringing out caramel, praline and even more intense sweetness, making it work well in both Americanos and milk based drinks. Overall, it’s a delicate, layered Honduran coffee with a nice clean aftertaste.


About This Coffee

This is a washed micro lot grown and processed in the El Zanate, San Sebastian, Lempira region within Honduras.

The Producer

Glenda is a young coffee producer from the community of El Zanate, located in San Sebastián, Lempira. She grew up there and dropped out of school after finishing the fourth grade which led her to help her mother in all the house chores and sometimes her father in agricultural activities. Once older, she got married and her husband started to work growing coffee in rented lands. Years later, Glenda received from her father a plot of land as inheritance, where she planted coffee right away without a doubt. She bought the coffee plants from another producer of the area who made nurseries and today, those plants are the ones that make up her farm El Aguacate. In order to reduce contamination in the environment, Glenda has changed the way she manages her farm by reusing the pulp to produce organic fertilizer, treating the honey waters in a pond, planting fruit and timber trees, and cleaning the farm manually with machete to avoid the use of herbicides that damage the soils or contaminate water.

History of Coffee in Honduras

Prior to 1900, coffee was essentially a garden crop in Honduras, grown on small lots of land and traded within the country for internal consumption. Less than 10 percent of the coffee harvested was exported in 1894. By 1900, exports had more than doubled, but banana was still king. A decline in banana production over the decades coincided with a slow but steady growth in coffee production. Today, Honduras is the largest coffee producer in Central America, exporting more than 5 million bags last year, and is one of the largest exporters of specialty grade coffee.

Growing Coffee in Honduras

Honduras is somewhat unique in that it experienced the most significant growth in export volume after the emergence of the specialty coffee industry, so new farmers and new mills begin with quality as their goal. Coffee is now pervasive in Honduras, grown in 210 of the 298 municipalities and throughout central and coastal highlands within six districts identified as Coffee Regions. Starting in the north and moving south, the regions are Copan, Opalaca, Montecillos, Comayagua, El Paraiso, and Agalta. More than 60 percent of Honduras coffee is grown above 12 hundred meters and as high as 16 hundred. Almost 90 percent of Honduras coffee is grown on small (less than 153 bags) and medium (between 153 and 766 bags) sized farms. Virtually all Honduras coffee (over 90 percent) is washed and sun dried. Plant varieties include Cautuai, Caturra, Bourbon, Typica, and Pacas.

Brewing Recipes



Dose: 19.0g coffee ground at #1.5 on Eureka Mignon

Time: 22-28 sec

Yield: 48 g (liquid)

Hario V60 Dripper

Dose: 15g coffee ground at #6 on Baratza Vario
Water: 275 ml @200F

Brew Time: 2 minute

Fold edge of paper filter and place in dripper.
Place dripper on a carafe. Rinse dripper and filter with hot water and discard water.
Pour ground coffee into dripper.
Tap to level coffee grounds.
Set dripper and carafe on scale and tare to zero.
Start timer.
With gooseneck kettle, pour 50ml water into the centre of the bed of coffee ensuring all the coffee is saturated.
Let bloom for 30 seconds.
In a circular motion, from the centre outward, pour the next 100ml of water into dripper.
When the water level drops 1 cm, pour the remaining 125ml of water.
Aim for a total brew time of 2 minutes.

French Press

Dose: 32g coffee ground #10 on Baratza Vario
Water: 500 ml @200F

Brew Time: 4 minutes

Preheat carafe with hot water and discard water.
Pour ground coffee into carafe.
Place carafe on scale and tare.
Set timer.
Pour 500ml of water onto coffee and stir with spoon to fully saturate all the grounds.
Cover with lid.
When timer reaches 3 minutes 40 seconds, press plunger and serve.


Dose: 16g ground on #4 on Baratza Vario
Water: 240 ml @200F
Brew Time: 1 minute 30 sec

Attach plunger 1cm into the end of the main brewer that shows number 4.
Stand the brewer and plunger upside down with the brewer on the top and the plunger on the bottom. (the numbers will be upside down)
Place paper filter into cap. Rinse paper with hot water and discard water.
Pour 15g of ground coffee into brewer.
Place aeropress on a scale and tare to zero.
Set timer.
Slowly pour all the water into the brewer. Gently stir with spoon or paddle.
Cover with lid.
Once timer reaches 1 minute 30 secs, place a cup or mug over the lid and invert the aeropress and press plunger to extract coffee.