Honduras Yerin Sagastume

About This Coffee

Here is a new coffee from the Los Quetzales farm, produced by Yerin Sagastume, the youngest member of the Sagastume family, producers based in the village of El Dorado, Santa Barbara. This is a wonderful cup with the fruity characteristics reminiscent of stone fruit, which is unique to the Pacas variety. Introducing the Los Quetzales farm, run by Yerin Sagastume, the youngest of the Sagastume family, producers based in the village of El Dorado, Santa Barbara. Pedro, his father, who has been involved in the coffee industry in El Dorado village for a long time, divided the farms on the vast land where he has been running the coffee industry into several sections and gave them to his three sons, and each of them manages the newly named farms in each section as independent producers. Yerin is also a member of the Sagastume family, and mainly produces coffee of the Pacas variety in the area named "Los Quetzales". The harvested coffee cherries are processed at a processing facility set up at his father Pedro's home. After harvesting the coffee cherries, they are pulped and dry-fermented for about 48 hours, and then soaked several times to remove any remaining mucilage. After that, the coffee cherries are dried for a relatively long period of 2 to 20 days to stabilize the moisture content as long as possible while controlling the moisture content. Slow drying has become quite common in modern specialty coffee quality control, but in the mountainous region of Santa Barbara, which surrounds Lake Yojoa, humidity is maintained by water vapor from the lake, so it may be a condition that is naturally established without any intention. His coffee is prepared on the tasting table every time we visit to buy, and the fruity characteristics of stone fruit, which are unique to the Pacas variety grown in the soil of Santa Barbara, are wonderful. The soaking process expresses the delicacy, softness, and beauty of the liquid. Yerin Sagatume's coffee is supported in its dealings with us by the local exporter "San Vicente." About San Vicente Based in Pena Blanca, a small town in northwestern Honduras, San Vicente works with producers mainly in the Santa Barbara area and currently trades with more than 400 farmers. A team of several people, led by owner Angel, supports everything from local attendance and cupping to transactions for coffee importers and roasters from various countries. Mr. Angel and staff member Benjamin are also coffee farm owners and have achieved numerous successes in international competitions such as the CoE. They also provide support to producers through quality control, such as moisture content and water activity, which are essential for maintaining quality, and the shipped green coffee is managed with a moisture content of 10-11% and a water activity of 0.40-0.60aw as appropriate. ■2022 Local Buying Report Blog The world as seen from buying in Honduras ~Encounters with people involved in the production of wonderful coffee~