Honduras is always an interesting origin for us, you never know quite what you're going to get from year to year. This harvest, we have managed to track down a truly delightful offering from Roberto Figueroa. We struggled to decide whether this was a 'comfort' or an 'adventure' offering, so we've got it down as both!
In the cup, you can expect a super clean, well-balanced brew with a medium body. It has a distinctive red wine note and it's super sweet, like maple syrup. We also get some subtle red apple notes. However you like to brew your coffee, you're going to love this.
Origin: El Cedral, Las Vegas, Santa Barbara, Honduras.
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 86 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on.....
"Since my youth, I worked planting vegetables and sold them in the market of the nearest city, where I learned to be very disciplined with the management of agricultural crops, but despite this, I had many disappointments and losses due to the volatile prices of vegetables.
In 2012, with all the savings from many years of work, I was able to buy a property in El Cedral and in 2013 I decided to plant a coffee farm of Pacas since some neighbors were already working with special coffee and sold their coffee at good prices and I wanted to experience that.
In 2016, I sought the support of the San Vicente mill, they told me that I had potential and they guided me on how to prepare a micro-lot, that year I have prepared special coffee and since then I have been doing very well.
Now I want to improve the wet mill to have a better quality in my coffee."
San Vicente - Honduras
Worth sharing, today I prepared a cupping at my work place. Some clients had sent us Panamanian Gesha from their roasting business and had asked us for our thoughts. I prepared their coffee, some roasty stuff from the lobby coffee machine and the San Vincente that I'd been brewing at home. Everyone was shocked to find how much they preferred the San Vincente over the Gesha, me included. Absolutely stunning coffee.
Red wine and maple syrup is exactly what this coffee is! Superb body and mouth feel, and the red wine really comes through as it cools, definitely one of my favourite washed coffees, and maybe my favourite foundry coffee? (Rocko mountain still holds a special place in my heart though)
I've been brewing with a clever dripper and an aeropress, and grinding for these with a wilfa uniform at 19 and 10 respectively
Thanks so much for such a nice and informative review. It's always great when we know people are tasting what we're tasting in the coffee!!