This community lot from Beneficio San Vicente celebrates the beauty of straightforward, delicious coffee. Sweet and playful with a washed process finish, it's endlessly drinkable and smooth on the first sip and even more interesting as it cools, revealing subtle layers of complexity. Perfect for savoring through summer's final stretch. Check out the info below and grab a bag now!
Coffee Info:
We Taste: Caramel, Milk Chocolate, Plum
Process: Washed
Varietal: Pacas, Catuai, Parainema, Bourbon, IHCAFE90, and Lempira.
MASL: 1450-1700
From our pals at The Coffee Quest:
Beneficio San Vicente is located in the department of Santa Barbara in Honduras, near Lake Yojoa (the only lake in Honduras!). Working as a hub for Specialty Coffee in the country, this is not your typical exporting outlet. The company specializes in not only SHG Communal Lots but also regional Communal Lots and Single-Farm Micro-Lots. They work primarily with farmers who have an average of 3 Ha of coffee and grow the following varieties: Pacas, Catuai, Parainema, Bourbon, IHCAFE90, and Lempira.
Farmers that contribute to their SHG Communal Lots typically process Washed coffees; the cherries are de-pulped, fermented in open tanks for approximately 16 hours, and then washed and dried either in traditional greenhouse structures for 1-2 weeks or in mechanical dryers.
This community lot from Beneficio San Vicente celebrates the beauty of straightforward, delicious coffee. Sweet and playful with a washed process finish, it's endlessly drinkable and smooth on the first sip and even more interesting as it cools, revealing subtle layers of complexity. Perfect for savoring through summer's final stretch. Check out the info below and grab a bag now!
Coffee Info:
We Taste: Caramel, Milk Chocolate, Plum
Process: Washed
Varietal: Pacas, Catuai, Parainema, Bourbon, IHCAFE90, and Lempira.
MASL: 1450-1700
From our pals at The Coffee Quest:
Beneficio San Vicente is located in the department of Santa Barbara in Honduras, near Lake Yojoa (the only lake in Honduras!). Working as a hub for Specialty Coffee in the country, this is not your typical exporting outlet. The company specializes in not only SHG Communal Lots but also regional Communal Lots and Single-Farm Micro-Lots. They work primarily with farmers who have an average of 3 Ha of coffee and grow the following varieties: Pacas, Catuai, Parainema, Bourbon, IHCAFE90, and Lempira.
Farmers that contribute to their SHG Communal Lots typically process Washed coffees; the cherries are de-pulped, fermented in open tanks for approximately 16 hours, and then washed and dried either in traditional greenhouse structures for 1-2 weeks or in mechanical dryers.
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