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This coffee is a blend of two lovely washed Gesha lots from two renowned producing families in the Santa Bárbara region of Honduras – the Sagastumes and the Morenos. 

MEET THE PRODUCERS | 

Pedro Sagastume | As a third generation coffee producer with over thirty years of experience under his belt, patriarch Pedro Sagastume knows a thing or two about growing great coffee. In 2011, Pedro purchased land in the El Sauce community of Santa Bárbara and named it Los Quetzales, the farm where he eventually chose to try his hand at growing Gesha in 2018. In recent years, Pedro has divided his farms into multiple lots and given many of them to his children to manage and cultivate for themselves. But, he still maintains some of that farmland himself, and his washed Gesha lots remain some of the most sought after in the region.

Pedro & Evin Moreno | The Moreno family has been dishing out spectacular Santa Bárbara coffees for several generations, and over 30 of its members currently occupy individual plots on nearby hillsides. They work together as a team on each of those plots, sharing in both the manual labor and in the work of processing each harvest. Pedro is the Moreno family patriarch, and he is credited as one of the first producers to grow and sell specialty coffee in Santa Bárbara. Originally, he moved to Cedral to grow herbs and vegetables, but he soon realized the land’s potential for coffee. Fast forward to today, and both Pedro and his son, Evin, still grow many foods right alongside the coffee trees on their neighboring farms, each of which contributed to this blend of two washed Gesha lots from a beloved father-son team.

TRUST THE PROCESS | Each lot underwent traditional washed processing protocols: handpicked at peak ripeness, quality-sorted and pulped, a short stint of underwater fermentation, and then a thorough rinsing before being spread out on raised beds to dry. 

TAKE A SIP | With soft florals, stone fruit, and plenty of Santa Bárbara sweetness, this coffee is a masterclass in all the flavors we love in a Honduran Gesha. It’s complex, with a great acid structure like lemon zest and a lovely texture that’s big, round, and full. That signature sweetness is confectionary and nutty, reminding us of praline.

Origin | Cidral, Santa Bárbara, Honduras | Sauce, Santa Bárbara, Honduras

Producers | Pedro Sagastume | Pedro Moreno | Evin Moreno

Process | Washed

Variety | Gesha

Elevation | 1600-1700 MASL