Esteban Madrid - Pacas
MEET THE PRODUCER | Esteban Madrid and his son, Franklin, head up the operations at his farm, El Sauce, in a community by the same name in the renown Santa Barbara region of Honduras. For their part, Esteban and his family are considered the pioneers of specialty coffee in this region, and his diverse range of micro-lots have been a fixture at Honduras Cup of Excellence since 2008, when he first took home first place there.
TRUST THE PROCESS | When it comes to Honduran coffee, it sort of seems like everyone in the industry is no more than six degrees of separation than our friend, Benjamin Paz. There is no exception here! After being hand-picked, sorted, and washed by Esteban and his team at El Sauce, this Pacas lot was sent to Benjamin's mill, San Vincente, for processing and export.
TAKE A SIP | For many, the Pacas variety tends to be "just fine" when grown in most coffee-producing climates. In the unique micro-climate of Santa Barbara, however, the typical Pacas profile transforms into something more akin to a really lovely Kenyan coffee, and there is no better example of that phenomenon than in the coffee we're sharing with you today. It tastes like a spectacular, sweet, juicy Kenyan coffee - all the way down to a distinct black currant note. A rich acidity combines with that aforementioned sweetness to give us candied citrus and dried apricots, while the sweetness rounds out the cup with an additional note of toffee. A subtle spice characteristic is present throughout.
Origin | El Sauce, Santa Barbara, Honduras
Producer | Esteban Madrid
Farm | El Sauce
Process | Washed
Variety | Pacas
Elevation | 1400 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.