Reserva Pacavita


This wonderful Honduran roast from Evansville has delightful notes of milk chocolate, apple, almond, with a smooth body, medium acidity.


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Surrounded by a diverse environment of biological reserves and mountain ranges in the Copan region, Pacavita has ideal climatic conditions for growing coffee. Coffee plants grow in rich clay soils, shaded by Inga trees, at elevations of up to 1,000 meters in this area of western Honduras: Located in the western part the country, the area is surrounded by biological reserves and mountain ranges. Steep slopes with elevations ranging between 1,000 to 1,000 meters ASL. Most farms in the area were established more than 30 years ago and are between 2 and 3 hectares in size. Many are shaded by beautiful Inga trees. There is high altitude weather with excellent humidity and adequate rainfall levels. Well-defined seasons contribute to the quality of specialty coffees from Pacavita. The rainy season results in beautiful cherries, and the clear dry season allows farmers to sun dry them. Because unlike other areas of Honduras, the harvest season in Pacavita is dry, allowing for 100% sun-dried. High-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. The processing is traditional wet milling and 100% sun-dried coffee. The producer carefully selects farms from the Reserva Pacavita community.

Additional information

Weight 12 oz

Roasts to Order


1400 – 1700 MASL

Country of Origin

Farm Information

Single Origin

Ground Type

Whole Bean, Ground – Coarse (French Press), Ground – Fine (Espresso), Ground – Medium (Pour-over/ Drip)

Processing Method

Fully Washed, Sun Dried

Roast Level

Light, Medium

Roaster Location



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Reserva Pacavita