Introduction to Honduras San Vicente Processing Plant - Honduras Coffee Introduction - Honduras Coffee Flavor

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San Vicente Processing Mill

The San Vicente processing mill is located in the town of Pena Blanca, Santa Barbara region, north of Lake Yojoa in western Honduras. The mill purchases coffee cherries produced by small-scale coffee farmers from surrounding towns including El Cielito, Las Flores, and El Cedral (each of these locations has at least 35 families and one school).

Although the quantities are often too small to separate batches from individual small farmers, coffee produced in these regions has consistently impressed with its high sweetness and fruit-like notes. Most local coffee farmers have been working with family members in coffee production since childhood, passing down coffee cultivation skills through generations. Local resources are scarce, and residents work hard throughout the day just to improve their quality of life. Over the past five years, coffee batches from this region have often become consistent winners in the Honduras Cup of Excellence competition, significantly providing producers in this area with opportunities to enhance their quality of life through high-quality coffee production.

The carefully produced washed process coffee here is first manually sorted by hand in channels before being sent to concrete or wooden tanks for washed fermentation for 18 to 24 hours. It is then cleaned of mucilage with clear water in the tanks, and depending on the situation, is dried either on platforms set up by farmers or sent to the warm patios of the San Vicente processing mill to sun-dry.

San Vicente is a family-owned processing mill founded by Fidel Paz Sabillon over 20 years ago, only becoming involved in the coffee export business in 2002. Angel Arturo Paz, who serves simultaneously as an agronomist, exporter, and influential cupper, assists farmers in improving cultivation techniques and upgrading production equipment through projects. He is dedicated to building close relationships with producers and uses coffee cupping to rigorously control the quality of each batch.

Brewing Parameters Recommended by FrontStreet Coffee:

Pour-over: V60 dripper, grind level 3.5 on Fuji R440, water temperature around 88°C

French Press: Recommended grind level 4, water temperature 88°C

Siphon: Recommended grind level 4, water temperature between 88°C-89°C

AeroPress: Recommended grind level 3.5, water temperature 88°C

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