Farm: El Pino Variety: Pacas Region: El Cedral, Las Vegas, Santa Barbara, Honduras Altitude: 1,720 Meters above sea level Process: Washed Harvest: June 2025 Notes: Brown sugar, date, pear & apple. Ruber and his father Crecencio have produced a balanced and approachable Pacas profile. The fruit is subtle, the acidity mild and the sweetness is at a medium+ level. Notes from this lot include caramelized tamarind, maple syrup, raisins, date and undertones of peach and cherries. An excellent option for those looking for a more classic and comforting espresso that pairs well with milk. This coffee as a filtered brew is easy to enjoy with a full mouthfeel of brown sugar sweetness. Ruber Izaguirre is a third-generation coffee producer from the village of El Cedral, Las Vegas, Honduras. His farm, Finca El Pino, spans a total of 0.7 Ha (1.7 acres) of land. Here, he grows Pacas and Paraneima. Pacas is a Bourbon mutation, discovered in El Salvador by the Pacas family in 1949. This variety is dwarf plant with a potential for high yields and good cup quality. Ruber begins his Washed process by de-pulping cherries each afternoon and leaving the parchment to dry ferment in tanks for 24 hours. The coffee is then washed thoroughly four times and laid to dry in a parabolic solar dryer for 10-15 days, depending on the weather. Throughout this phase, the parchment is carefully hand-sorted to remove any defects. Having always worked alongside his father, Crecencio, in the family’s coffee and vegetable fields, Ruber took over a 0.7-hectare plot inherited by his father in 2020. In 2022, seeking new opportunities, Ruber made the difficult decision to emigrate to the United States. Today, this father-and-son team manages Finca El Pino across continents. Ruber is responsible for financing the farm’s expenses from abroad, while Crecencio remains on the ground, handling the day-to-day management and labor. Their shared hope is for Ruber to soon return to Honduras, expand their coffee farm, and dedicate himself fully to coffee production. Last Roast: Dec. 8th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.

Farm: El Pino Variety: Pacas Region: El Cedral, Las Vegas, Santa Barbara, Honduras Altitude: 1,720 Meters above sea level Process: Washed Harvest: June 2025 Notes: Brown sugar, date, pear & apple. Ruber and his father Crecencio have produced a balanced and approachable Pacas profile. The fruit is subtle, the acidity mild and the sweetness is at a medium+ level. Notes from this lot include caramelized tamarind, maple syrup, raisins, date and undertones of peach and cherries. An excellent option for those looking for a more classic and comforting espresso that pairs well with milk. This coffee as a filtered brew is easy to enjoy with a full mouthfeel of brown sugar sweetness. Ruber Izaguirre is a third-generation coffee producer from the village of El Cedral, Las Vegas, Honduras. His farm, Finca El Pino, spans a total of 0.7 Ha (1.7 acres) of land. Here, he grows Pacas and Paraneima. Pacas is a Bourbon mutation, discovered in El Salvador by the Pacas family in 1949. This variety is dwarf plant with a potential for high yields and good cup quality. Ruber begins his Washed process by de-pulping cherries each afternoon and leaving the parchment to dry ferment in tanks for 24 hours. The coffee is then washed thoroughly four times and laid to dry in a parabolic solar dryer for 10-15 days, depending on the weather. Throughout this phase, the parchment is carefully hand-sorted to remove any defects. Having always worked alongside his father, Crecencio, in the family’s coffee and vegetable fields, Ruber took over a 0.7-hectare plot inherited by his father in 2020. In 2022, seeking new opportunities, Ruber made the difficult decision to emigrate to the United States. Today, this father-and-son team manages Finca El Pino across continents. Ruber is responsible for financing the farm’s expenses from abroad, while Crecencio remains on the ground, handling the day-to-day management and labor. Their shared hope is for Ruber to soon return to Honduras, expand their coffee farm, and dedicate himself fully to coffee production. Last Roast: Dec. 8th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.