The technology behind
The technology behind Just add filtered water to enjoy one of our picks of the season. These Steeped bags are a simple and elegant way to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine. Individual doses are ground and sealed in nitrogen-flushed packages, maintaining the clear aromatic character of freshly ground coffee, for over a year after roasting.
Heyvis Sagastume
The Sagastume family have been involved in coffee in Santa Barbara for over a century, long before the recent recognition of the potential of the area. Pedro Sagastume’s father was allocated almost 80 hectares from state-owned lands in 1908, near the village of El Zapote. This land had to be split between Pedro and his 9 siblings on his father’s death, but Pedro’s hard work over the years has expanded his land, earning his place in the speciality coffee market through tireless research and savvy investment.
The Sagastume brothers, Honduras
This Parainema was grown on one of the plots managed by Heyvis, harvested in April of 2023. Parainema is a native Honduran varietal, created in response to a nematode outbreak in the mid 80’s.
The Honduran Coffee Institute carefully selected Parainema from hybrid strains, looking for nematode resistance while maintaining positive attributes in the cup. This lot was processed using a washed method; de-pulped, fermented for 20 hours and washed carefully, before 14 days of drying on raised beds underneath plastic solar drying tunnels. This leads to a fresh and bright profile with aromatic citrus and crisp redcurrant balanced by an intense caramel sweetness. We have tasted several lots from the Sagastume family in recent years, and have been consistently impressed. This year’s selection is much expanded after our visit, and we look forward to continue our relationship.
