18/07/2026
Did you know?
Paccary is a specialty microlot from Chinacla, in the La Paz district of Honduras, grown at an average altitude of 1,530 meters above sea level. This elevation, combined with a cool mountain climate, slows cherry development and helps build sweetness, structure, and clarity in the cup.
The farm sits on planted hillsides with clay rich soils. These conditions support steady water retention and consistent nutrient uptake. Average temperatures of around 22°C and annual rainfall of roughly 2,400 mm create an ideal environment for high quality Arabica production.
Paccary is produced by Natalia Pineda, a coffee farmer who learned the craft from her father at a young age and refined her skills over many years. Her dedication to quality was recognized in 2017, when her coffee placed 4th at the Honduras Cup of Excellence.
The coffee is naturally processed. Cherries are dried with the fruit intact, allowing controlled fermentation to enhance sweetness, fruit depth, and a smooth texture.
In the cup, Paccary shows notes of fig and red apple, layered with caramel sweetness, dark berries, and subtle hints of cinnamon, cedar, and bergamot. The finish remains clean and silky, making it especially well suited for filter brewing.
Beyond coffee, Natalia invests in her community. After the harvest season, she trains her workers to produce handicrafts such as baskets, tablecloths, and bags, creating additional income and skills beyond coffee production.
This is what makes Paccary more than a coffee. It reflects place, craft, and long term commitment to quality and people.
