Differences, Distinctions, and Award Status of Honduras San Juan Cidro Lot 1 Washed Bourbon Coffee Beans

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Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Honduras
Coffee Type: Other
Roast Level: Medium roast

Honduras San Juancito Lot#1

Country: Honduras
Region: San Juancito
Altitude: 1450-1550 meters
Processing Method: Washed

Because Honduras is located in a tropical region, San Juancito experiences minimal temperature variations throughout the year. Therefore, what is considered winter is actually the rainy season, while what is considered summer is actually the dry season. In tropical regions, altitude has a greater impact on temperature than the timing of rainfall throughout the year. San Juancito's geographical location at an altitude of 1239 meters above sea level results in slightly cool temperatures year-round. During summer (March-June), maximum temperatures typically reach around 26°C, while minimum temperatures average around 18°C. In winter, average maximum temperatures reach 20°C, while minimum temperatures drop to around 14°C.

The modern economy of San Juancito largely depends on agriculture, with most of it being small-scale coffee production. Its climate and altitude are highly favorable for producing high-quality coffee beans. COMISAJUL, a cooperative organization of hundreds of small coffee farmers in central Honduras, is located in San Juancito. COMISAJUL is a cooperative formed by hundreds of coffee farmers in the San Juancito region, where coffee is grown on mountains at altitudes of 1450-1550 meters, shaded by banana, avocado, and papaya trees. During harvest season, coffee farmers hand-pick ripe fruits, which undergo washed processing and sun-drying. The fermented water containing coffee pulp and skin from the washing process is collected and used as fertilizer for coffee trees. This batch of coffee has a very clean taste, high sweetness, very gentle acidity, with milk chocolate flavor notes.

Variety and Processor

Variety: Bourbon
Processor: COMISAJUL Cooperative

San Juancito is a small village in central Honduras, located 40 kilometers northeast of the Honduran capital Tegucigalpa. The town is part of the Francisco Morazán municipality, which also includes Nuevo Rosario, Guacamaya, and Plan Grande, with a total population of approximately 1,400.

Although San Juancito was historically known for its mineral deposits, today it stands out due to its location within the buffer zone of La Tigra National Park—a rainforest ecosystem and also Honduras' first national park. The park serves as a massive reservoir, providing drinking water for 500,000 residents of the capital.

Flavor Profile

Flavor: Clean, roasted nuts, milk chocolate

Honduras Coffee Regions

In Honduras, coffee producing regions are divided into six major regions, distributed across the western and southern areas: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average cultivation altitude is above 1100 meters. The coffee varieties are Arabica species, with 69% classified as HG "High Grown" coffee, 12% as SHG "Strictly High Grown" coffee, and 19% as CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Bourbon Coffee

Bourbon coffee (French: Café Bourbon) is a coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was initially cultivated in Réunion, which was called Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America, and it is now one of the two most popular Arabica coffee producing regions in the world. Bourbon coffee is typically grown at altitudes between 3500 to 6500 feet (1062-1972 meters).

Brewing Instructions

Pour-over Honduras. 15g of coffee, medium grind (Fuji R-4 grinder), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473