Moises Hidardo Hernández

Pacas Honey Process | Honduras

87+ Internal Cupping Score | Limited Microlot

Sometimes a coffee comes along that stops you in your tracks—not with bold innovation, but with pure, refined sweetness that reminds you why you fell in love with coffee in the first place. This beautiful honey-processed Pacas from Moises Hidardo Hernández is exactly that kind of coffee.

What makes this coffee special?

At his Cascaritas farm in the mountains of Mercedes, Ocotepeque, Moises has perfected a honey process that combines traditional technique with modern precision. After hand-selecting only the ripest cherries, he uses a flotation method to remove any imperfect fruit—ensuring only the sweetest, most developed beans make it through.

Here's where it gets interesting: Moises inoculates his coffee with Barolo yeast (yes, like the famous Italian wine) during a controlled 36-hour fermentation in sealed 200-litre tanks. This careful process develops those incredible sugar-forward flavours while maintaining the clean, bright character that makes this coffee so approachable.

Your cup will taste like childhood memories:

• White sugar sweetness that coats your palate
• Milk bottle lolly nostalgia in every sip
• Fresh lemon brightness adding perfect balance
• Rich caramel depth with gentle chamomile florals

This isn't just technical precision—it's emotional coffee. The kind that makes you pause, smile, and remember why simple pleasures matter most.

The Pacas story

The Pacas variety has a beautiful origin story. First discovered in 1949 on the Pacas family farm in El Salvador, this natural Bourbon mutation is beloved for its compact size and exceptional cup quality. It's a variety that rewards careful farming with distinctive flavour profiles—exactly what Moises delivers from his volcanic soils at 1250 meters above sea level.

Why we're excited about this coffee

This represents everything we love about Central American coffee excellence: meticulous processing, varietal character, and flavours that connect directly with your senses. Moises doesn't just grow coffee; he crafts experiences that remind us coffee can be both sophisticated and comforting.

The honey process retains just enough fruit sweetness while the Barolo yeast fermentation adds complexity without overwhelming the coffee's natural character. It's innovation serving tradition, not the other way around.

Brewing recommendations

• Pour Over/V60: 1:16 ratio, 92°C water. Let that sweetness shine through with a clean, bright extraction.
• French Press: 1:15 ratio, 4-minute brew. Perfect for highlighting the caramel and chamomile notes.
• Espresso: Expect beautiful milk chocolate sweetness—this makes an exceptional flat white.

The Details

• Region: Mercedes, Ocotepeque, Honduras
• Farm: Cascaritas
• Producer: Moises Hidardo Hernández
• Variety: Pacas
• Process: Honey + Barolo Yeast Fermentation
• Altitude: 1250 masl
• SCA Score: 87+

Perfect for

• Morning coffee that starts your day with sweetness
• Afternoon breaks when you need comfort in a cup
• Sharing with friends who think they don't like specialty coffee
• Anyone who appreciates craftsmanship over complexity

This microlot represents the dedication of a single producer creating exceptional coffee through careful attention to every detail. 

Want to know more? We love sharing the stories behind our coffees. Pop into the café or drop us a line—there's always more to discover about the people and places that make exceptional coffee possible.