Nacimiento is a small farm owned and run by Mr. Jobneel Caceres Dios and his wife Fany. The farm is situated at the top of the El Cielito branch of the Santa Barbara mountain in Honduras. The high altitude and moist, cool climate makes this one of the most unique areas for growing coffees in Honduras. We always separate Jobneel’s coffees by both cultivars and picking date in order to make sure we keep the best lots separate from each other. Also the harvest period starts in January and continues throughout June and if we mixed an early picking with a later one we would risk the coffees ageing (tasting woody) faster. Instead we work under the principle first in-first out. This particular lot is an early picking from the lower part of Nacimiento (1500 masl. - 1600 masl.). Normally the early pickings are not as intense as the later ones, but I do find this Pacas lot to have a very nice fruitiness with some herbal character to it, almost like the red berries you can find here in Norway.
Red currants, apples & chocolate
Jobneel Caceres Dios
El Cielito, Santa Bárbara, Honduras
1500 - 1600 masl. under mixed shade.
The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed. After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where again the floaters are removed. Then the coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, packed in vacuum packed bags and exported.