Honduras “San Vicente”

Location : Santa Barbara Honduras
Altitude : 800- 1524 masl
Varietal : Pacas, Catimor, Catuai, Bourbon
Process : Fully Washed

Drying : Sun and Mechanically Dried
Harvest : February-May
Export : March – July



San Vicente, who began exporting Coffee in 2001, was started by Fidel Paz and is the culmination of the life long dream of his father, Cantalicio Paz. Since then the coffees grown in the area of Santa Barbara have become world famous for their Quality. The exceptional Nature of these coffees can be attributed to the fertile volcanic soil, the microclimate caused by Lake Yojoa at the vase of the mountain, and the meticulous nature of the people in charge of the quality control at San Vicente. Not only just an exporter, they also assist over 1500 producers with planting, processing and curating specialty lots, and this strong relationship based on trust, hard work and passion for coffee shows in every cup.
This roast has been taken to a higher, deep level that our last Honduras, the Marzo Munoz Micro lot. The darker roast has brought out some new flavor notes and increased the profile by adding Caramel, Cocoa and Black Licorice. Along with these notes a smooth, oily tongue feel has been found at our tastings. This is one for the dark roast lovers without it being a over burnt taste. If you love our Dark Haiti Blue then this will be one for you to try out.


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