Unroasted Honduras San Vicente


Cupping Notes: Dark Chocolate, Walnut


Elevation: 800 to 1524 meters


Varietals: Catimor, Bourbon, Lempira, Pacas


Milling Process: Fully Washed


Drying Process: Mechanical


Harvest Start Month: October


Harvest End Month: January


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.

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