Nacimientos Pacas - Christmas Edition

Nacimiento Pacas – Christmas Edition

Producer: Jobneel Cáceres Dios
Farm: Finca Nacimiento
Cultivar: Pacas
Process: Washed
Region: El Cielito, Santa Bárbara
Country: Honduras
Harvest: April – May 2025
Roast Profile: Light Roast
Contents: Whole Coffee Beans
Bag Size: 250g

Tasting Notes: 🍷 Winey · 🫐 Forest Berries · 🍫 Cacao Nibs

This Pacas lot from Jobneel Cáceres Dios at Finca Nacimiento beautifully captures the essence of Santa Bárbara’s lush mountainside terroir. Expect a fruity and sweet cup with notes of ripe berries, a wine-like acidity, and a rich, chocolatey finish — the perfect harmony between brightness and balance.

Processing Details

• Picking: Selectively hand-picked by hired pickers under Jobneel’s supervision to ensure only the ripest cherries are chosen.

• Bag Fermentation: The cherries are hand-sorted and placed in nylon bags overnight, initiating a light fermentation that enhances sweetness and complexity.

• De-pulping & Mucilage Removal: The next morning, cherries are floated to remove underripes, then de-pulped. Beans with mucilage intact are transferred to cement tanks.

• Dry Fermentation: The parchment coffee undergoes a 24-hour dry fermentation in open cement tanks, developing depth and character.

• Washing & Grading: Mucilage is washed off, and the beans are density-sorted in washing channels to remove floaters.

• Drying: Dried slowly for 14–20 days on shaded raised beds at Jobneel’s home, with constant hand-sorting to ensure uniformity.

• Storage & Milling: Once dried, the beans rest in GrainPro bags until moisture and quality are verified. Accepted lots are cleaned, milled, and vacuum-packed before export.

This meticulous process, combined with Jobneel’s dedication and precision, results in a refined and expressive coffee with clean structure, elegant sweetness, and layers of fruit complexity that define the best of Santa Bárbara’s Pacas cultivar.

A note from Tim

For a long time we have asked Jobneel to separate his coffees by cultivar and harvest date. As a result we have not only gotten coffees with different flavour profiles due to the variations in cultivars but we have also noticed that the flavour intensity tend to increase from the start of the harvest in January / February towards the end of the harvest in June. This is most likely due to the later pickings are harvested from the higher altitudes on the farm.

This lot consists of pickings from the later part of the harvest at Nacimiento in 2025. Most of the coffee came from the higher part of the farm which means it has more intensity of ripe and fruity flavours. This is probably because of the higher elevations which translates in to longer ripening times of the coffee cherries. I also belive that the cherries from the higher part contain more mucilage which changes the fermentation dynamics, hence you might get some positive winey flavours from prolonged fermentations.

This is a great example of a washed Pacas cultivar from the Santa Barbara mountain in Honduras which is a region famous for its many Cup of Excellence winning Pacas coffees. It is a very clean coffee with medium intense notes of sweet ripe berries with a long finish of cacao nibs.

I don’t have any particular criteria for selecting Christmas edition coffees other than that the coffee itself needs to be among the best we have in stock.  The late harvest coffees from Nacimiento are always among my favourite coffees and this coffee has everything I love about the Pacas coffees from Jobneel.  That is why I believe it is a perfect coffee for the holidays and also a a nice gift to someone who loves coffee.