Honduras, San Vicente
Summary
A limited release coffee from Honduras, sourced through Beneficio San Vicente in Santa Bárbara. This washed coffee features varieties including Pacas, Catuai, Paraneima, Bourbon, IHCafe90, and Lempira, grown at 1,400-1,700 masl. It offers a sweet, nutty, and indulgent profile reminiscent of chocolate and hazelnut spread, with tasting notes of chocolate, hazelnut, and brown sugar.
Espresso
- Coffee in
- 18 g
- Coffee out
- 36 g
- Time
- 27 s
Grind: finely-ground
Pull shot for 27 seconds.
Pour over
- Coffee in
- 26 g
- Water
- 400 g
- Time
- 3:30
- Temperature
- 96°C
Grind: medium
- 0:00Pour 50 grams of water to start. (30 s)
- 0:30Pour to 200g of water.
- 1:30Pour all water.
Finish at 3:30.
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
- Parainema, Catuai, Pacas, Bourbon, Lempira
- Notes
- Chocolate, Brown Sugar, Hazelnut
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The roaster
Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…
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