Honduras Jose Alberto Orellana

Metric spotlights a washed Pacas from José Alberto Orellana, a young producer working a compact 2.4-hectare farm—El Malcaraco—in El Cedral, Santa Bárbara. Perched in a region known for cool nights and dramatic elevation, his cherries ripen slowly, building density and a calm, composed sweetness. Now only in his second harvest and first year entering specialty, José Alberto frames his approach simply: let the work of his hands speak.

Process is dialed for clarity. Cherries are hand-picked at peak ripeness, depulped on the farm, and given a 17-hour dry fermentation before a thorough wash and meticulous hand-sorting. In Santa Bárbara, this kind of measured, shorter fermentation is common, it strips away sticky mucilage while preserving the citrus-and-stone-fruit lift Pacas can show. With Beneficio San Vicente a benchmark mill in the region supporting drying and selection, the lot carries that quiet precision the area is known for.

In the cup, the roaster describes a clean, expressive profile with balanced structure. It tastes like candied orange and white peach, with a soft vanilla sweetness that might remind you of custard as it cools. Acidity reads poised rather than sharp, riding on the coffee’s natural density from high-altitude growth and cool overnight temps.

If you gravitate toward honest washed profiles, this one is deliberately uncomplicated: focused, balanced, and true to its place. It’s a snapshot of what Santa Bárbara does so well—producers who care, mills that elevate without overshadowing, and a cup that lets terroir do the talking.