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Honduras - Benefecio San Vincente

RM42.50 MYR
Benefecio San Vincente is a farm that is located in Western region of Honduras called the Santa Barbara region. Santa Barbara is famously known for its production of its coffee economy and the highest point of the Santa Barbara region has a summit of 2744 masl. In away, almost of the farmer in the region produce coffee from small to medium to large in scale.

San Vincente is owned by Fidel Paz has work out the land with coffee since 1980s. For 20 years he worked hard to establish the Beneficio San Vincente mill and produce SHG grade coffee. In 2000s, Don Fidel son, Fidej Jr and nephew Arturo joined the business to create a new dimension of agronomy, sales and marketing to the Beneficio. Part of which is by participating in the Cup of Excellence program for its microlot known as - El Cielito, El Cedral and Las Flores.

The coffee processed at Benefecio San Vincente sits at a high altitude of 1500 to 1750 masl. The location of the farm is unique that the cherries has an extended maturation period. The cool at high altitude can keep temperatures low and it protects the cherries being exposed to direct sunlight.

What we have here is the cherries of multivariety which consists of Pacas, Catuai and Lempira and these coffee is process as washed. At the farm, Don Fidel’s nephew, Arturo undertook the chief agronomist position as well as lead cupper at the farm to ensure that quality of the coffee that is produced at the farm remain consistent year on year. This lot is contributed by at least 1500 farmers that lives around the Pena Blanca town. Before coffee is being sent at the Beneficio San Vincente mill for processing, the small holders farm is required to be be inspected by Arturo’s to ensure that a certain quality is being met before Benefecio San Vincente accept the cherry. This is to ensure the consistency and as well as maintaining its Rainforest Alliance accreditation.

The coffee is well suited for espresso style brewing. The dry aroma of the coffee consist of mulberry, berry and mango aroma. At first sip, black plum followed by redberries with hint of mango with ending of hazelnut chocolate with mild raisin aroma. The coffee is full bodied.

Variety : Multivariety
Altitude : 1500 to 1750 masl
Process : Washed
Origin : Pena Blanca, Santa Barbara

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