Honduras Itacayo by Arturo Paz

Arturo Paz is back with another special selection from his prized farm: Itacayo

Each season we are blessed to get limited offerings from Arturo, this is our first day separation of the Itacayo and we are very stoked. 

Coffee growing information from the producer: The cherries are picked carefully and are transported to the wet mill and are de-pulped every afternoon, then, the parchment is put into fermentation tanks where it is dry fermented for 16 hours. After, the parchment is rinsed into the tank with a lot of water four times. Next, its put on the concrete floor to dry for around 15 days. During the dryer, the parchment is sorted by hand to remove defective beans.

Region:              El Cedral, Santa Barbara

Varietal:             100% Pacas

Elevation:          1650 Masl

Farm Size:         2.5 Hectares

Process:            Washed

Notes:                Clementine, Marzipan, Black Cherry

Harvest:            June 2025

Roast Level:      Medium Light