Roberto Sabillón Anaerobic Pacas

OriginHonduras

Roast levelLight

ProcessAnaerobic, Natural

Summary

A single origin coffee from Roberto Sabillón's Miraflores farm in Santa Bárbara, Honduras. This coffee is made from the Pacas variety and processed using anaerobic natural fermentation, where cherries are fermented in sealed tanks with limited oxygen to enhance sweetness and character. Grown at 1480–1550 meters elevation, it offers tasting notes of cherry, persimmon, and lemongrass, creating a vibrant and layered cup.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

ProducerRoberto Sabillón

Altitude1480 - 1550 m.a.s.l

VarietyPacas

NotesCherry, Persimmon, Lemongrass

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The roaster

Verve Coffee Roasters

Verve Coffee Roasters, based in Santa Cruz, California, is a specialty roaster turning out fresh-roasted beans daily (they really mean daily) and earning serious love from the coffee world. They cover the spectrum—smooth, balanced blends like Streetlevel, fruit-forward single origins that rotate regularly, and a dark roast that's converted more than a few long-time subscribers. Their Wilder blend pushes into fermentation-driven territory for the adventurous drinker. Multiple cafes dot their locations. Subscriptions—Roaster's Choice in single origin, blend, or espresso—keep your cupboard stocked. Fresh, consistent, built for the everyday ritual.

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