El Milagrito was Pedro’s first farm, and it is named after ‘the little miracle’ that occurred when he went to market with his first harvest of coffee. The farm is located in the El Cedral region of Santa Barbara. Due to the micro climate, the cherries ripen and mature slowly, harvesting as late as June. This builds incredible complex and exquisite flavours.

Throughout 2017 and 2018, our friends at Project Origin partnered with Pedro in the construction of shade structures, which are used in the drying process of his coffee. This increased his capacity to dry coffee properly and produce high quality coffee with a greater control over consistency.

HONDURAS - EL MILAGRITO - WASHED

APRICOT - ORANGE - HONEY - BLACK TEA

Producer - Pedro Erazo

Region - Santa Barbara

Altitude - 1500 - 1600 masl

Varietal - Pacas

Process - Washed

ESPRESSO PROFILE 1:2.2 Brew Ratio. 24 - 27 seconds