Honduras Yerin Sagastume

Yerin Sagastume manages a plot on the "Los Quetzales" farm, named for the frequent sighting of the rare and beautiful Quetzal bird. This farm, situated at 1600 meters above sea level in the Santa Barbara region, benefits from an ideal microclimate with cool nights and warm days, perfect for producing complex and bright coffees.

The washed Pacas variety from this farm is washed and processed at the family wet mill, with cherries undergoing a dry fermentation for 16-24 hours, after which it's washed with fresh spring water, finishing by drying on raised beds for 14 days.

"We love the elegance of a washed Central American coffee. What sets this wonderful coffee from Yerin apart is the depth and complexity presented. We have tried this coffee with pretty much every brewing technique available to us, and it presents an amazing and interesting cup regardless of your method of choice! The coffee has such a nice balance, with a rich and sweet flavour with just the right amount of acidity. We find notes of dark berries and hints of violets in this coffee."