COCOA, PEPPER, CHERRY
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
From a micro-climate rich with volcanic soil comes this unique Honduran coffee. This selection puts a twist on the classic coffee profile that Honduras is so well-known for. We’ve roasted these batches just a bit further, to bring out the roast flavor while maintaining the beans’ original richness.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Santa Barbara is known for its fertile, volcanic soil and unique microclimate that the region’s lake, Lake Yojoa, creates.
The farm & mill where the coffee cherry is grown & processed.
San Vicente, was officially founded in 2001, but its roots can be traced farther back, to Cantalicio Paz’s vision in the 1990s. Today, Cantalicio’s son, Fidel Paz, brings together more than 1,500 farmers and producers in the region through San Vicente.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
Honduras San Vicente is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
is the most common method used for coffee
generally creates clean flavors
produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
BOURBON AND OTHERS
San Vicente works with the Bourbon varietal and three derivations from it: Pacas, Catimor and Catuai. Along with Typica, Bourbon is considered the first coffee varietal.