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Honduras San Vicente

Honduras San Vicente

Ripe plum, Fudgesicle, and Balanced

Wonderful filter coffee. Balanced brightness

Size
$18.79 USD
$18.79 USD
Sale Sold out
  • We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.

More information about this coffee

Beneficio San Vicente is located in the department of Santa Barbara in Honduras, near Lake Yojoa (the only lake in Honduras!). Working as a hub for Specialty Coffee in the country, this is not your typical exporting outlet. The company specializes in not only SHG Communal Lots but also regional Communal Lots and Single-Farm Micro-Lots. They work primarily with farmers who have an average of 3 Ha of coffee and grow the following varieties: Pacas, Catuai, Parainema, Bourbon, IHCAFE90, and Lempira.

Farmers that contribute to their SHG Communal Lots typically process Washed coffees; the cherries are de-pulped, fermented in open tanks for approximately 16 hours, and then washed and dried either in traditional greenhouse structures for 1-2 weeks or in mechanical dryers.

Beneficio San Vicente began its coffee journey back in the 1950s, by the hand of Mr. Cantalicio Paz, who then passed it down to Mr. Fidel. They’d travel in between coffee communities buying cherries without a physical location, with the sole aim of improving the living conditions of these communities and quickly became one of the major coffee buyers in the region. 

Ever since then, San Vicente has seen the evolution of the Coffee Production Chain in Honduras and has been a major player in its course as well. Nowadays it is Benjamin Paz behind the steering wheel, serving as a reference for Honduran Specialty Coffee.

Benjamin follows his father’s philosophy of excellence and hard work, driving growth and innovation to his region with San Vicente’s various Specialty Coffee Programs, which connect farmers with long-term buyers. 

Producer small communal lots
Location Santa Barbara, Honduras
Elevation  1000-1500 masl
Variety field blend
Process washed


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Brewing Reccomendations

Filter

Here's a good place to start:

  • Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
  • Get your Water as HOT as you can.
  • Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.

Espresso

Dose (ground coffee in)

18 grams

Yield (espresso in the cup)

40 grams

Time (how long it takes)

35-40 seconds

To make your shot time longer, grind your coffee finer.