BASIC INFO Tasting Note Guava + Red apple + Black tea Region Honduras Variety Pacas Process Washed Altitude 1800 masl Harvest May 2025 ABOUT ESTATE Pacas is a natural variant of Bourbon coffee, originating in El Salvador, Central America. The variety was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Coffee Institute (ISIC) began a pedigree selection program for Pacas. It was introduced to Honduras by IHCAFE in 1974. Pacas inherits the genetic basis of Bourbon, but the tree is smaller (approximately 2-3 meters tall), with smaller branching angles, shorter internodes, and denser, upright branches, making it suitable for high-density planting (20%-30% higher density per acre than regular Bourbon), thus increasing yield per unit area. The leaves are oval and dark green, and the fruit turns red when ripe. Compared to traditional Bourbon, Pakas coffee yields approximately 15%-20% higher per plant and is more adaptable to the high altitudes (1000-1800 meters), mild climates (average annual temperature 18-22°C), and moderate rainfall (1500-2000 mm) of Central America. Furthermore, it exhibits slightly better resistance to coffee leaf rust than regular Bourbon. In 1975, Mr. Oscar began his coffee-growing journey with a small plot of land. Life was challenging then. Every year, he struggled to sell his coffee at a fair price, even having to take on other jobs to support his family. During this period, although he persisted in growing coffee, years of persistently low prices significantly dampened his motivation to expand. The change came when Mr. Rony Gamez, a partner of Coffee Basket in Honduras, visited the estate. He organized a meeting, introducing the estate to the world of specialty coffee and detailing the preparations needed to improve coffee quality. According to Mr. Oscar, that meeting ignited their passion, prompting him to dedicate more time and energy to producing high-quality specialty coffee to achieve a fair and reasonable price. With the income from selling specialty coffee, the estate's conditions gradually improved; a drying yard was built, and the processing area was upgraded. These changes significantly improved the family's quality of life. Now, Mr. Oscar focuses on meticulously processing each batch of coffee from the estate and conducts annual farm maintenance, including manually clearing weeds, pruning branches, and fertilizing with a sickle to ensure the healthy growth of the coffee trees. Today, he is proud of the quality of his coffee and is committed to providing buyers with superior products. This batch of Pakas coffee was harvested only from ripe coffee cherries. After harvesting, flotation was performed, followed by approximately 24-30 hours of natural fermentation. Afterward, the cherries were washed and dried for about 25 days until they reached the ideal moisture content, then bagged and transferred for storage. During cupping, one can taste the sweet and tangy fruit flavors of guava and red apple, as well as a mellow aftertaste reminiscent of black tea. 1 / 2 BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30

BASIC INFO Tasting Note Guava + Red apple + Black tea Region Honduras Variety Pacas Process Washed Altitude 1800 masl Harvest May 2025 ABOUT ESTATE Pacas is a natural variant of Bourbon coffee, originating in El Salvador, Central America. The variety was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Coffee Institute (ISIC) began a pedigree selection program for Pacas. It was introduced to Honduras by IHCAFE in 1974. Pacas inherits the genetic basis of Bourbon, but the tree is smaller (approximately 2-3 meters tall), with smaller branching angles, shorter internodes, and denser, upright branches, making it suitable for high-density planting (20%-30% higher density per acre than regular Bourbon), thus increasing yield per unit area. The leaves are oval and dark green, and the fruit turns red when ripe. Compared to traditional Bourbon, Pakas coffee yields approximately 15%-20% higher per plant and is more adaptable to the high altitudes (1000-1800 meters), mild climates (average annual temperature 18-22°C), and moderate rainfall (1500-2000 mm) of Central America. Furthermore, it exhibits slightly better resistance to coffee leaf rust than regular Bourbon. In 1975, Mr. Oscar began his coffee-growing journey with a small plot of land. Life was challenging then. Every year, he struggled to sell his coffee at a fair price, even having to take on other jobs to support his family. During this period, although he persisted in growing coffee, years of persistently low prices significantly dampened his motivation to expand. The change came when Mr. Rony Gamez, a partner of Coffee Basket in Honduras, visited the estate. He organized a meeting, introducing the estate to the world of specialty coffee and detailing the preparations needed to improve coffee quality. According to Mr. Oscar, that meeting ignited their passion, prompting him to dedicate more time and energy to producing high-quality specialty coffee to achieve a fair and reasonable price. With the income from selling specialty coffee, the estate's conditions gradually improved; a drying yard was built, and the processing area was upgraded. These changes significantly improved the family's quality of life. Now, Mr. Oscar focuses on meticulously processing each batch of coffee from the estate and conducts annual farm maintenance, including manually clearing weeds, pruning branches, and fertilizing with a sickle to ensure the healthy growth of the coffee trees. Today, he is proud of the quality of his coffee and is committed to providing buyers with superior products. This batch of Pakas coffee was harvested only from ripe coffee cherries. After harvesting, flotation was performed, followed by approximately 24-30 hours of natural fermentation. Afterward, the cherries were washed and dried for about 25 days until they reached the ideal moisture content, then bagged and transferred for storage. During cupping, one can taste the sweet and tangy fruit flavors of guava and red apple, as well as a mellow aftertaste reminiscent of black tea. 1 / 2 BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30