We are delighted to once again introduce Belarmino-san’s Pacas from Santa Barbara, Honduras—our fourth year carrying his coffee at Kurasu.

Producing consistently high-quality coffee under an ever-changing climate is incredibly difficult, and being able to feature this coffee four years in a row feels almost like a small miracle. A major reason this “miracle” continues is thanks to the crucial work of the local exporter. San Vicente, based in Santa Barbara, conducts drying-related research projects focused on moisture content and water activity, using their findings to provide daily guidance to producers. Because the exporter takes the lead in sharing reproducible knowledge and raising quality across the entire producing area, we are able to enjoy delicious coffee year after year.

Of course, one of the charms of coffee as an agricultural product is that its flavor shifts subtly from year to year. Rainfall, sunshine, the age of the coffee trees—countless natural factors shape the final cup. Instead of trying to completely control nature through processing or roasting, embracing and adapting to it is, in a way, a key mindset for making truly “delicious” coffee.

This year’s lot has a brighter, more vibrant expression—almost like biting into fresh stone fruit. Its characteristic nourishing sweetness and gentle, lingering finish remain, but the overall balance leans slightly more toward a floral direction. When hot, you’ll find notes reminiscent of loquat or apricot; as it cools, it develops into a soft yet aromatic profile similar to Japanese black tea.

This will be the only Honduran coffee we offer this season, so we truly hope you won’t miss the chance to enjoy it.