Farasan Island Coffee

Everything about this coffee comes in big proportions. Pacamara delivers big cherries, big beans, and bold, expansive flavors crafted by one of the biggest and most respected names in Honduran coffee: the Caballero family.

Details:

Country: Honduras

Farm: Caballero

Region: Marcala

Notes: Yellow fruits, Maple Syrup, Cherry

Varietal: Pacamara

Process: Honey

Roast: Medium-Light

The Story:

Pacamara, a cross between Pacas and Maragogipe, is famous for its big potential—big cherries, big seeds, and big flavors. Since it was introduced before being fully stable, planting it can bring very different results: some lots shine with remarkable complexity, while others may not.

In Honduras, Marysabel Caballero and Moisés Herrera, alongside Marysabel’s father Don Fabio, have embraced this challenge across their 17 farms in Marcala. At their Xinacla beneficio, cherries are carefully processed: depulped with a Penagos Aqua Pulper, fermented for 12 hours, washed, soaked, and then slowly dried for 14 days on African beds.

Recent investments in weight and color sorting ensure only the best beans make it through, while also conserving water and boosting efficiency. Thanks to their dedication, the Caballero family brings out the very best of Pacamara—transforming its unpredictability into coffees of extraordinary taste.

Suggested recipe:

Filter:

Coffee Dose In: 21gr

Water: 315ml

Blooming: 45gr x 30”

Time: 2:30”

Temp: 90 C

Steps: after blooming, 3 pour 90ml total 315ml

Espresso:

Coffee Dose In: 18gr

Out: 39ml

Time: 30”