Comforting and sweet. This washed Pacas delivers a classic, approachable profile—brown sugar and date lead the cup, supported by pear, apple, and gentle stone-fruit undertones. The acidity is mild and rounded, giving way to layered sweetness reminiscent of maple syrup and caramelized tamarind. As it cools, notes of raisin and soft peach emerge, adding depth without overwhelming the balance. Smooth, sweet, and quietly complex.

Ruber and his father, Crecencio Izaguirre, work together as a dedicated father-and-son team behind Finca El Pino in El Cedral, Las Vegas, Honduras. As third-generation farmers, they combine tradition and care in managing their 0.7-hectare farm, where they cultivate Pacas and Paraneima varieties. While Ruber now lives in the United States and supports the farm financially, Crecencio oversees the day-to-day operations at home. Their partnership allows them to maintain high-quality production and continue growing their family’s legacy in specialty coffee.

This lot is a Washed coffee. Ruber begins by de-pulping freshly harvested cherries each afternoon, then allowing the parchment to undergo a 24-hour dry fermentation in tanks. After fermentation, the coffee is washed thoroughly four times to ensure a clean and refined profile. It is then transferred to a parabolic solar dryer, where it dries slowly and evenly for 10–15 days, depending on weather conditions. Throughout the drying stage, the parchment is carefully hand-sorted to remove any defects, ensuring a clean, sweet, and well-structured cup.

We love this coffee for its balance, clarity, and comforting sweetness. Ruber and Crecencio’s meticulous washed process brings out a clean cup with medium+ sweetness, soft acidity, and layered notes of brown sugar, dates, pear, and subtle stone fruit. It’s a coffee that feels both familiar and elevated—reliable for daily drinking yet nuanced enough to appreciate with intention. Whether pulled as a classic, smooth espresso or brewed as a sweet, full-bodied filter, this lot delivers a warm, approachable profile that reflects the care and dedication behind Finca El Pino.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.