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.

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Description

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.

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