Honduras Coffee San Juan Cito Region Washed Bourbon Pour-Over Parameters and Flavor Introduction

Honduras San Juancito Coffee: Clean, Nutty, and Chocolatey Notes

Flavor Profile

Clean, roasted nuts, milk chocolate

Honduras Coffee Regions

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

Bourbon Coffee

Bourbon coffee (French: Cafe Bourbon) is coffee produced from Arabica Bourbon cultivar trees. Bourbon was originally cultivated on Reunion, called Bourbon Island (Ile Bourbon) before 1789, which was later occupied by France and connected with the African continent and Latin America. It remains one of the two most popular Arabica coffee production lineages in the world. Bourbon is typically grown at altitudes of 3500 to 6500 feet (1062-1972 meters).

Product Information

Manufacturer: FrontStreet Coffee
Shelf Life: 30 days
Net Weight: 227g
Taste: Mellow and aromatic
Bean State: Roasted coffee beans
Origin: Honduras
Roast Level: Medium roast

Honduras San Juancito Lot#1

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

Brewing Instructions

For pour-over Honduras coffee: use 15g of coffee at a medium grind (Fuji mountain ghost-tooth blade #4), a V60 filter cup and water at 88-89°C. First pour 30g of water and bloom for 27 seconds, then pour to 105g and stop. Once the water level in the coffee bed drops to halfway, continue pouring slowly until you reach 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Climate and Geography

Because Honduras lies in the tropics, San Juancito sees relatively small temperature variation throughout the year - what is called winter is actually the rainy season, and what is called summer is the dry season. In the tropics, altitude affects temperature more than the length of the precipitation periods. San Juancito's location at 1239 meters above sea level makes the temperature feel slightly cool in all seasons: in summer (March-June) the highest temperature is often around 26°C with lows averaging about 18°C, while in winter the average high is 20°C with lows around 14°C.

COMISAJUL Cooperative

The modern economy of San Juancito depends largely on agriculture, most of it small-scale coffee production, with climate and altitude highly favorable for quality beans. COMISAJUL, a cooperative of hundreds of small coffee farmers in central Honduras, is located in San Juancito. Here coffee grows on mountains at 1450-1550 meters, shaded by banana, avocado, papaya and other fruit trees. During harvest, farmers hand-pick ripe fruit, which is then washed and sun-dried; the fermented water containing pulp and skin from washing is collected and used as fertilizer for the coffee trees. This batch has a very clean taste, high sweetness, very gentle acidity and milk-chocolate flavor notes.

Detailed Information

Variety: Bourbon
Processor: COMISAJUL Cooperative

San Juancito Village

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

Environmental Significance

Although San Juancito was historically famous for its mineral deposits, today it stands out for sitting within the buffer zone of La Tigra National Park - a rainforest ecosystem and Honduras's first national park. The park serves as a massive watershed, providing drinking water for 500,000 residents of the capital.

FrontStreet Coffee Recommendation

If you are brewing this coffee on a V60 - or shopping for beans that suit one - it helps to know what the dripper does best. Designed by Hario, the Japanese glassware maker founded in Tokyo in 1921, and released in its modern form in 2005, the V60's 60-degree cone and single large opening let flow speed depend entirely on the brewer's pour control, drawing out aroma and flavor with notable speed and clarity.

That fast extraction is perfect for floral, fruit-forward beans. The FrontStreet Yirgacheffe Guodingding Cooperative shows classic washed Yirgacheffe character - jasmine-like white florals, bright citrus acidity, honeyed sweetness and a green-tea finish - while the FrontStreet natural Sidamo Huakui bursts with tropical fruit, and the FrontStreet Mozart from Costa Rica (a raisin-honey processed coffee) even releases sweet osmanthus aroma as hot water hits the bed.

If you lean toward the deeper-roast, mellow style the V60 handled in earlier eras - think siphon and flannel brewing - the FrontStreet PWN Golden Mandheling remains a classic: medium-dark roasted, low acidity, with black chocolate, caramel and herbaceous depth, and the FrontStreet Jamaica Blue Mountain No. 1 balances acidity, sweetness, bitterness and aroma like nothing else.