{"product_id":"ruber-izaguirre","title":"Ruber Izaguirre","description":"\u003cp\u003eFarm: El Pino\u003c\/p\u003e\n\u003cp\u003eVariety: Pacas\u003c\/p\u003e\n\u003cp\u003eRegion: El Cedral, Las Vegas, Santa Barbara, Honduras\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,720 Meters above sea level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: June 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Brown sugar, date, pear \u0026amp; apple.\u003c\/p\u003e\n\u003cp\u003eRuber and his father Crecencio have produced a balanced and approachable Pacas profile. The fruit is subtle, the acidity mild and the sweetness is at a medium+ level. Notes from this lot include caramelized tamarind, maple syrup, raisins, date and undertones of peach and cherries. An excellent option for those looking for a more classic and comforting espresso that pairs well with milk. This coffee as a filtered brew is easy to enjoy with a full mouthfeel of brown sugar sweetness.\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eRuber Izaguirre is a third-generation coffee producer from the village of El Cedral, Las Vegas, Honduras. His farm, Finca El Pino, spans a total of 0.7 Ha (1.7 acres) of land. Here, he grows Pacas and Paraneima. Pacas is a Bourbon mutation, discovered in El Salvador by the Pacas family in 1949. This variety is dwarf plant with a potential for high yields and good cup quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"0138efb\" class=\"elementor-element elementor-element-0138efb elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eRuber begins his Washed process by de-pulping cherries each afternoon and leaving the parchment to dry ferment in tanks for 24 hours. The coffee is then washed thoroughly four times and laid to dry in a parabolic solar dryer for 10-15 days, depending on the weather. Throughout this phase, the parchment is carefully hand-sorted to remove any defects.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"6954fdb\" class=\"elementor-element elementor-element-6954fdb elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eHaving always worked alongside his father, Crecencio, in the family’s coffee and vegetable fields, Ruber took over a 0.7-hectare plot inherited by his father in 2020. In 2022, seeking new opportunities, Ruber made the difficult decision to emigrate to the United States. \u003c\/span\u003e\u003cspan\u003eToday, this father-and-son team manages Finca El Pino across continents. Ruber is responsible for financing the farm’s expenses from abroad, while Crecencio remains on the ground, handling the day-to-day management and labor. Their shared hope is for Ruber to soon return to Honduras, expand their coffee farm, and dedicate himself fully to coffee production.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"1a581a8\" class=\"elementor-element elementor-element-1a581a8 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: Dec. 8th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":45081580929203,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":45081580961971,"sku":null,"price":70.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":45081580994739,"sku":null,"price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_1109.jpg?v=1761172875","url":"https:\/\/flowerchildcoffee.mom\/products\/ruber-izaguirre","provider":"FLOWER CHILD COFFEE","version":"1.0","type":"link"}