ONIBUS - Heyvis Sagastume | Honduras - Washed - Pacas

Onibus Coffee is located in Tokyo, Japan

From ONIBUS

This is an introduction to La Aguja Farm, run by Heyvis, the eldest son of the Sagastume family, a producer based in El Dorado village in Santa Barbara Province.
Pedro, the father, who has been involved in the coffee industry in El Dorado village for a long time, divided the vast land of the farm that was used for the coffee industry into several plots and gave them to his three sons, who each managed a newly named farm for each plot as an independent producer.
Of course, Heyvis is also involved in coffee production on some plots as a member of the Sagastume family, but La Aguja Farm, which he mainly manages, is located in an area about 5km away from there.

La Aguja Farm, which the family began tending in 1998, was inherited from Pedro to Heyvis in 2016, and currently grows Pacas and Parainema varieties there.
We have been doing business with them since we started purchasing in the Santa Barbara area in 2016, but due to schedule and timing reasons, we have not been able to visit the Aguja farm until now, and we have always left the area with a heavy heart, but in 2024, we were finally able to visit the Aguja farm.

Heyvis currently lives with his family near his parents' house, but the refining process is carried out at a facility set up at Pedro's home.
After pulping and other processes are performed after the coffee cherries are harvested, the coffee is wet fermented for about 48 hours to improve the resolution of the cup.
After that, the moisture value is controlled by drying for a relatively long period of time, from two weeks to 20 days, in order to stabilize the water activity value for as long as possible. Slow drying has
become a fairly common practice in modern specialty coffee quality control, but in the mountainous region of Santa Barbara, which surrounds Lake Yojoa, the humidity is maintained by water vapor from the lake, so it may be a condition that is naturally established.
His coffee, which is prepared on the tasting table every year when he visits to buy coffee, has a wonderful fruity flavor reminiscent of the stone fruit unique to the Pacas variety grown in the soil of Santa Barbara, and perhaps due to wet fermentation, it has a delicate and soft taste as if it had been soaked, and even expresses the beauty of the liquid.
Heyvis, who is quiet and speaks little, is an especially serious person among his brothers who are both involved in the coffee industry, and the beauty of the coffee he produces is reminiscent of his attitude towards production.

Heyvis Sagatume's coffee is supported by local exporter "San Vicente" in our transactions with our company.

About San Vicente
Based in Pena Blanca, a small town in northwestern Honduras, San Vicente currently deals with over 400 farmers, mainly producers active in the Santa Barbara area. The San
Vicente team, led by the owner Angel, supports visitors such as coffee importers and roasters from all over the world by attending on-site, cupping, and even trading.
Angel and his staff member Benjamin are also owners of coffee farms and have achieved many successes at international competitions such as COE.
They also support producers through quality control, such as moisture value and water activity value, which are essential for maintaining quality, and the green coffee they ship is managed to have a moisture content of 10-11% and a water activity value of 0.40-0.60aw.