Elevation: 800 to 1524 meters
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.
Medium roast (Full City) Honduran coffee is grown at above 4,500 feet and is classified as Strictly High-Grown beans. What this means is that the beans are more dense and flavorful that your average coffee beans. Honduran 'Silver Hills' Coffee is mild with low acidity, almond and cocoa notes.
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