Pacayalito Farm, is located at 1300 meters above sea level, in Aldea Pacayalito, Los Naranjos, San Jose de Colinas, its owner the producer Miguel Angel Mears, looking for cool place for his retirement, found that farm, bought it and started doing his coffee processes. He cultivate varieties such as Catuaí, Catimor, Café 90, and began to specialize in special varieties such as Pacamara.
Currently they provide permanently work from 7 to 8 people and during the harvest season from 23 to 25 people.
They perform good practices of coffee such as shade, regulations to improve ventilation and sunlight in the coffee, proper management of coffee processing wastewater and pulp treated with bacteria to be able to use them also organic fertilizer is used for conservation.
What makes Pacayalito Farm coffee different is the handling it is given, from fertilizing organic, management of pests and the harvesting process; only ripe coffee. Adiccionally they do a floating process, to remove all the product that remains afloat and keep the best product that is below.
It has been his first time participating in the cup of excellence and it is a great joy since this program helps to reach better prices and it is an opportunity to become known for quality of coffee.

Farm Information
  • Farm Name
  • Farmer
    Miguel Angel Tabora Mears
  • Altitude
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Brown Sugar, Herb-like
  • Aroma / Flavor
    Brown Sugar (3), Blackberry (2), Caramel (2), Oolong tea (2), Apricot, Bergamot, Bittersweet Chocolate, Brown Spice, Burnt Sugar, Cinnamon, Citric Acid, Citrus Fruit, Dark Chocolate, Dried Fig, Floral, Fruits, Grapefruit, Herb-like, Jammy fruits, Lemon & Lime, Lemon peel, Malt, Orange, Passion Fruit, Red plum, Walnut, Yellow peach yogurt
  • Acidity
    Malic Acid (3), Bright, Citrus Fruit, Delicate, Floral

Los Naranjos, Santa Bárbara, Honduras


Cup of Excellence