About the coffee
- Cupping notes: Sweet, with good acidity, balanced body, notes of brown sugar, milk chocolate, and orange
- Cultivation: Shade-grown on volcanic highlands in the Sierra la Esperanza mountains of north-central Honduras
- Varieties: Bourbon, Catimor, Catuai, Pacas
- Elevation: 4,250-5,600 feet
- Processing: Washed, solar machine-dried
About the people who grow it
Top and bottom photos: Royal Coffee NY
San Vicente started exporting coffee in 2001 and was the fulfillment of Fidel Paz’ father, Cantalicio Paz’s dream of having a successful coffee farm. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.
This coffee is decaffeinated using the Mountain Water Process, which naturally eliminates more than 99% of the caffeine from the green beans.
This coffee is decaffeinated using the Mountain Water Process, which naturally eliminates more than 99% of the caffeine from the green beans.