Honduras San Vicente SHG - Honduras Specialty Coffee

Honduras San Vicente SHG - Honduras Specialty Coffee
$15.00

Honduras San Vicente Estate - Specialty Coffee

Region:   Santa Barbara, Honduras 
Altitude:  1350 - 1650 masl 
Harvest:  January to June 2020 
Varieties:  Pacas, Red and Yellow Catuai, Bourbon, Catimor 

CUP PROFILE 
a very versatile coffee that can be enjoyed in a number of different roast profiles and brewing methods

Aroma/Fragrance is winey dark fruit & toffee notes
some blackcurrant, plum brown spice, , brown sugar, chocolate/ sweet cocoa 
expect a full body - overall a balanced rich and intense cup with a pleasant  long aftertaste  of dark chocolate & rich sweet plum enjoy this intensly flavored coffee any way you like - delicious !

 

about this farm community

The San Vicente farm is situated in the region of Santa Barbara Mountain, a mountainous range 
of more than 121.3 km2 of land for coffee plantation.  Reaching a maximum height of 2750
meters above sea level, which is mostly a virgin forest reserve declared a national park since
1987. The farm has an average rainfall of 3512mm per annum, with a relative humidity of
81.12%.  San Vicente grows varieties of Pacas, Red and Yellow Catuai, Bourbon and Catimor with
15-35% shadow to shade coffee plants. 

Most of the native people of the region began growing coffee since the 1940s, mainly in the
lowlands, although it was always a secondary crop. Starting in the 1970s, coffee became the
main crop in the area, driven by the rise in prices at that time, with Typica and Bourbon the most used
varieties.  Since then, coffee has been the bedrock of the local economy of these communities and an
important cultural element. 

Cherries are picked carefully and de-pulped the same day.  The parchment Is then put into
fermentation tanks for dry fermentation for approximately 18 hours.  The parchment is rinsed
four times in tanks, before it is put inside the parabolic solar dryer and left for 14-22 days.  During
the drying process, the coffee is sorted meticulously by hand to remove defects. and the proof of this labor intensive process is evident in the cup