Roberto Sabillón Anaerobic Pacas
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.
Filter
Ratio 1:16- Coffee in
- 22 g
- Water
- 352 g
- Time
- 2:20
Grind: Medium
AeroPress
Ratio 1:15- Coffee in
- 15 g
- Water
- 225 g
- Time
- 1:45
Grind: Med/Fine
French press
Ratio 1:16- Coffee in
- 37 g
- Water
- 592 g
- Time
- 4:22
Grind: Coarse
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Roberto Sabillón
- Altitude
- 1480 - 1550 m.a.s.l
- Variety
- Pacas
- Notes
- Cherry, Persimmon, Lemongrass
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The roaster
Verve Coffee Roasters, based in Santa Cruz, California, is a specialty roaster turning out fresh-roasted beans daily (they really mean daily) and earning serio…
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