Tasting notes: Chocolate, brown sugar, balanced
Produced by: Luis Jimenez
Region: El Sauce, Santa Barbara
Varietal: Castillo, Caturra
Altitude: 1450 masl
Processing: Washed, dried on raised beds
Beneficio San Vincente is a coffee processing station in a town called Pena Blanca, in Santa Barbara, which is located in Western Honduras. Over the years San Vincente has established itself as the premier coffee processing facility in Honduras, so much so that it has gained a reputation as being one of the best in Central America.
Coffee farmers all around Santa Barbara district bring their coffee to San Vincente, and most frequently coffee from multiple farmers is blended together to make larger offerings. However, San Vincente also has a microlot program where individual producers are able to showcase their work by maintaining their coffee as separate lots. Luis is a coffee farmer in El Sauce, Santa Barbara – not far from Pena Blanca – and it is our great privilege to be able to offer a microlot offering he produced.
Luis grew this coffee at 1400 masl, it was picked at full ripeness, and it went through full washed processing methods before being dried on raised beds.
In the cup we find milk chocolate, sweet notes like brown sugar and honey, with a delicate mouthfeel. This is a wonderful coffee with complex, approachable flavors and great balance.