Honduras San Vicente
Summary
Single-origin coffee from La Paz and Santa Barbara, Honduras, produced by smallholder farmers and processed at Beneficio San Vicente. Grown at 1400-1700 masl, composed of 85% IHCAFE 90 and 15% Catuai, fully washed and dried on raised beds. Cup profile offers toffee, pecan pie, caramel, and trail mix notes.
Espresso
- Time
- 25 s
- Temperature
- 93°C
Adjust based on roast level and density. Don't be afraid of longer shots if sweet and structured.
Pour over
- Coffee in
- 21.5 g
Grind: Medium-fine
- 1.Bloom with 2-3x coffee weight (45-60g for 21.5g dose) (1:00)
- 2.2-3 controlled center-out pours
- 3.Avoid heavy swirling or stirring
- 4.Let it draw down naturally with a light rattle after the last pour
Water target: 30-80 ppm, moderate alkalinity, balanced calcium/magnesium. Aim for extraction yield 20-23% and TDS 1.35-1.55.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Beneficio San Vicente
- Altitude
- 1400 - 1700 m.a.s.l
- Variety
- Catuai, IHCAFE 90
- Notes
- Caramel, Pecan, Toffee
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The roaster
Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…
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