Nacimiento Pacas
by Tim Wendelboe
From the misty hills of El Cielito, Santa Bárbara, this Pacas cultivar from Finca Nacimiento captures everything we love about the region — fruit-forward sweetness, elegant structure, and a subtle herbal depth. Roasted with precision by Tim Wendelboe, this coffee shows the clarity and finesse that defines both producer and roaster.
Cultivar: Pacas
Producer: Jobneel Cáceres Dios
Farm: Finca Nacimiento
Country: Honduras
Region: El Cielito, Santa Bárbara
Process: Washed
Harvest: February 2025
Elevation: 1,500–1,800 MASL
Roast Profile: Light
Tastes Like
🍷 Winey – lush acidity and red fruit sweetness
🍓 Forest Berries – balanced and ripe, with a jammy depth
🍫 Chocolate – soft, rounded finish with herbal undertones
In the Cup
A beautifully composed washed Pacas with notes of ripe red berries, a winey acidity, and a chocolatey, herbal finish. This lot offers a medium intensity of fruit — vibrant and structured — reminiscent of Jobneel’s later harvests, though it comes from the first pickings of the season. It’s clean, sweet, and quietly complex, with a flavour evolution that deepens as it cools.
About the Producer
Jobneel Cáceres Dios has long been one of the standout producers in Santa Bárbara. Over the years, he’s worked closely with Tim Wendelboe to refine harvesting and processing, separating lots by cultivar and harvest date to reveal distinct flavour expressions. His attention to detail — from bag fermentation to shade drying — results in exceptional clarity and character in the cup.
Processing
Hand-picked cherries are bag-fermented overnight, encouraging a light pre-fermentation that enhances sweetness and fruit intensity. After pulping and a 24-hour dry fermentation, the coffee is washed and graded in channels to remove floaters before being shade-dried on raised beds for 14–20 days. Each stage is carefully supervised by Jobneel and his family to ensure the clean, transparent profile that defines Nacimiento’s coffees.
A note from Tim
Though harvested early, this lot surprises with the fruit depth and winey structure often found in later pickings. It’s an elegant example of how terroir, altitude, and gentle pre-fermentation can shape flavour — a clean, sweet, and quietly expressive coffee that embodies the Nacimiento signature.