TASTING NOTES

COCOA, PEPPER, CHERRY

ROASTING

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.

MEDIUM-DARK

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.

REGION

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

Santa Barbara is known for its fertile, volcanic soil and unique microclimate that the region’s lake, Lake Yojoa, creates.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

SAN VICENTE

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.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

WET PROCESSED

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

VARIETAL

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.