About the coffee
- Cupping notes: Low acidity, gentle sweetness, full-bodied with a creamy mouthfeel, balanced, notes of almond and milk chocolate
- Cultivation: Grown in a lake-effect zone near Lake Yojoa in the Honduran highlands east of Santa Barbara Mountain
- Varieties: Catimor, Bourbon, Lempira, Pacas
- Elevation: 5,000 feet
- Processing: washed, solar and mechanical dried
About the people who grow it
Top and bottom photos: COMSA Cooperative
San Vicente started exporting coffee in 2001 and was the fulfillment of a dream for Fidel Paz’ father, Cantalicio Paz. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, and a lake-induced microclimate. Centered in Peña Blanca in the department of Santa Barbara, the highland growing conditions around Lake Yojoa make for an extended maturation period. Cool mists off the lake keep temperatures lower than surrounding areas, and protect plants from too much direct sunlight.
Also key to this coffee’s top-tier character is the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.
Also key to this coffee’s top-tier character is the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.