ONIBUS COFFEE HONDURAS / Heyvis Sagastume La Aguja

We would like to introduce La Aguja Farm, run by Heyvis, the eldest son of the Sagastume family, a coffee producer located in the village of El Dorado, Santa Barbara.
The farm's father, Pedro, a long-time coffee industry veteran in the village of El Dorado, divided his once large coffee farm into several plots and gave them to his three sons, who each ran their newly named farms as independent producers.
Of course, as a member of the Sagastume family, Hevis is also involved in coffee production on some plots, but his main farm, La Aguja, is located about 5 kilometers away.

The Heves family started operating La Aguja Farm in 1998 and inherited it from Pedro in 2016. It currently grows two coffee varieties, Pacas and Parainema, there.
We have been dealing with them since we began sourcing in the Santa Barbara area in 2016. However, due to scheduling and time commitments, we have not had the opportunity to visit Aguja Farms until now, and each time we leave with a heavy heart. In 2024, we finally had the opportunity to visit Aguja Farms.

Hevis currently lives with his family near his parents’ home, but the refining process takes place at a facility set up at Pedro’s home.
After the coffee cherries are picked and pulped, they undergo wet fermentation for about 48 hours to improve cup resolution.
We then control the moisture content by drying it for a relatively long time (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 Santa Barbara mountains surrounding Lake Yojoa, humidity is maintained by lake vapor, so this may be a natural occurrence.
He goes to buy coffee every year and makes his coffee at the tasting table. This coffee has a wonderful fruity aroma, reminiscent of the stone fruit flavors of the Pacas variety grown in Santa Barbara soil, and is able to show the delicate softness after soaking, which may be the result of wet fermentation, and even the beauty of the coffee is memorable.

Hevis is quiet and talkative, and is particularly serious among the brothers engaged in the coffee industry. The beauty of the coffee he brews is reminiscent of his attitude towards production.

The coffee of Hevis Sagatumé is supported by the local exporter “San Vicente” in the transaction with our company.

About San Vicente We are located in the northwestern town of Pena Blanca in Honduras. We currently trade with more than 400 coffee farmers, mainly serving coffee growers in the Santa Barbara area.

The San Vicente team, led by owner Angel, provides support to visitors including coffee importers and roasters from around the world, including on-site services, cupping and even transactions.
Angel and his employee Benjamin are also coffee farmers and have won numerous awards in international competitions such as COE.
They also support growers with quality control, including moisture content and water activity, which are critical to maintaining coffee quality. The green coffee they deliver has a moisture content of 10-11% and a water activity of 0.40-0.60 aw.