Adan and Kilverth Sagastume

The Sagastume family has deep roots in the Santa Barbara region of Honduras, with a history of coffee cultivation spanning over a century. The family's presence in the area dates back to 1908, when Pedro Sagastume’s father was allocated nearly 80 hectares of state-owned land near the village of El Zapote. Today, the family continues this legacy, with multiple generations, including Adan and his son Kilverth, actively managing production and contributing to the region's reputation for specialty coffee excellence. The family's work is often facilitated by Beneficio San Vicente, a company led by Benjamín Paz that connects small-scale producers in Santa Barbara with international roasters.

Adan and Kilverth Sagastume are particularly noted for their production of the Parainema variety. Parainema is a unique, disease-resistant cultivar that has gained significant traction in Honduras. While the Santa Barbara region has historically been known for its traditional washed processing methods, the Sagastumes have embraced post-harvest experimentation. Their natural-processed lots are frequently highlighted by specialty roasters for their distinct flavor profiles, which often feature heavy red fruit notes such as cherry, fermented sherry, and complex sweetness.

The partnership between the Sagastume family and international roasters is built on long-term sourcing relationships. These collaborations often involve multi-year commitments, allowing the producers to focus on quality improvements and micro-lot separation. By working closely with figures like Benjamín Paz, the Sagastumes have been able to refine their processing techniques, such as utilizing raised-bed drying, to ensure the consistency and clarity of their natural-processed coffees.

For the roaster and the consumer, the Sagastume name has become synonymous with the potential of Honduran specialty coffee. Their lots are often sought after for their structural complexity and unique cup characteristics, which stand out in a competitive global market. The ability of producers like Adan and Kilverth to pivot toward experimental processing while maintaining the integrity of their land's terroir is a hallmark of the modern specialty coffee movement in Central America.

Beyond the specific contributions of Adan and Kilverth, the broader Sagastume family remains a pillar of the Santa Barbara coffee community. Other family members, such as Pedro Sagastume, continue to produce coffee at high elevations, typically between 1600 and 1700 meters above sea level. These high-altitude conditions are critical to the development of the dense, flavorful beans that have brought international acclaim to the region.

The story of the Sagastume family is one of transition and continuity. It reflects a shift from traditional, commodity-focused farming to a model centered on quality, traceability, and direct relationships. As they continue to experiment with varieties and processing, their work serves as a case study for how multi-generational farming families can adapt to the demands of the specialty market while honoring their historical connection to the land.