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HomeCoffeesRoberto Sabillon Anaerobic Pacas
Santa Bárbara · Honduras

Roberto Sabillon Anaerobic Pacas

Anaerobic Pacas, grown at 1480 to 1550 masl

Roasted by Verve Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryVerve Coffee Roasters· San Francisco, USA
FarmMiraflores, Santa Bárbara, Honduras✓
ProducerRoberto Sabillón
ProcessAnaerobicWhat truly sets this coffee apart is the anaerobic fermentation method, where the cherries are fermented in sealed tanks with limited oxygen✓
Harvest—
Altitude1480 to 1550 masl
ClimateTropical monsoon
VarietiesPacas✓
RoastLight✓
Tasting notesRipe Red Cherry, Persimmon, Lemongrass✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Ripe Red Cherry
    Fruity › Cherry
  • Lemongrass
    Green/Vegetative
  • Persimmon
    not on the wheel

Supply Chain

  1. Farm

    Miraflores, Santa Bárbara, Honduras

    Grown by Roberto Sabillón

  2. Roastery

    Verve Coffee Roasters

  3. Coffee· viewing

    Roberto Sabillon Anaerobic Pacas

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarR Edgar Erazo Anaerobic PacasEL SALVADOR Finca Don Jaime Pacamara Anaerobic NaturalPedro Moreno HondurasJosé Antonio Guillén (ES) Pacamara Natural Anaerobic2021 Mario Moreno; Piedras Amarillas, Pacas - HondurasHonduras-Carlos Mejia - Anaerobic NaturalSame variety, exploredPacas332Similar flavour profileRipe Red Cherry, Persimmon, Lemongrass221Same processAnaerobic2016From the same originHonduras1206More from this roasterVerve Coffee Roasters104 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobicAltitude1480 to 1550 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability