Honduras Heyvis Sagastume

This lot is the selection of barista’s from across Adelaide who attended our Adelaide Barista’s Choice Event late last year.

Zest partnered with Ally Coffee to share the green buying process with the barista’s of Adelaide. From a table full of delicious Hondurian coffees, this washed coffee produced by Heyvis Sagastume was selected as the favourite. Zest then purchased this lot and are now excited to launch this coffee to the rest of Australia after it’s arrival at our roastery.

This Parainema coffee comes from a plot on the La Aguja farm, managed by Heyvis Sagastume Enamorado. La Aguja has been in the family since 1998, and was inherited by Heyvis in 2016. Here, Heyvis grows Parainema and Pacas coffee at 1500 meters above sea level in the mountainous area of Santa Barbara department, with steep slopes and primary forest nearby. Parainema was specifically developed to combat nematoides which are present in the soil and can affect root systems of coffee plants, limiting the nutritional intake. At higher elevations this coffee also proved to have outstanding yield and cup quality.

This Washed coffee is pulped as soon as the coffee arrives at the family wet mill 30 minutes from the coffee fields. No water is used in the depulping process to maintain all the mucilage on the seeds which are then left to dry-ferment in the ceramic-tiled tanks for 16 to 24 hours. After fermenting the coffee is washed using fresh springwater. The coffee is then dried with the mucilage attached on raised beds in the solar dryer. This process takes up to 14 days during which the coffees are constantly moved.

SELECTED BY:

Emily,
Jillian,
Jeni Cheung,
Hannah,
Alice,
Sophie,
Ling,
Jake Walker,
Shannon Walker,
Henny,
Zoue,
Geoff,
Janet,
Cheung Young,
Melanie Pierides,
Alex Loft,
David Trotta,
Anders Wotzke,
Emerald Corpuz,
Michael Smith
*attendees whose name’s are known*