Honduras San Juan Hito Estate Flavor Characteristics & Brewing Methods

Coffee Origin Details

Country: Honduras

Region: San Juan Sitio Estate

Altitude: 1,450-1,550 meters

Varietal: Catuai

Process: Washed

Excellent sweetness, especially with noticeable caramel notes. The full body created by rich texture and thick crema is very appealing.

San Juan Sitio Estate

San Juan Sitio is a small village in central Honduras, located 40 kilometers northeast of the capital Tegucigalpa. The town is part of the Francisco Morazán district.

Although San Juan Sitio has historically been known for its mineral deposits, the estate is famous because it sits within the buffer zone of La Tigra National Park, a rainforest ecosystem and Honduras's first national park.

The park serves as a massive water reservoir, and its climate and altitude are highly conducive to producing high-quality coffee beans. Coffee here is grown on mountains at altitudes of 1,450-1,550 meters, shaded by banana, avocado and papaya trees.

Flavor Profile: Creamy, roasted nuts, milk chocolate

Brewing Analysis

1. Brewer: French Press

2. Water Temperature: 88°C

3. Grind Size: Fuji Royal grinder setting 4

4. Roast Level: Medium-dark roast

5. Steeping Time: 2.5 minutes

Flavor: Balanced, chocolate, lingering caramel sweetness in the finish

FrontStreet Coffee's recommended brewing method: 15g coffee grounds, Fuji Royal "ghost tooth" grinder setting 4, steep with 88°C water for 2.5 minutes, press, filter and pour the coffee.

FrontStreet Coffee Recommendation

A French press rewards a full-bodied, low-acid coffee, and FrontStreet PWN Gold Mandheling is one of the best matches. Sourced from PWN, the beans are size 18 or larger with fewer than 3 defects per 300-gram sample, meeting G1 grade, and are then produced with three hand sorts plus one machine sort so the defect rate stays minimal. Medium-dark roasted, it steeps into a thick, oily cup with spice, caramel, cedar and black chocolate aromas—very close to the rich body this Honduran lot shows.

If you prefer a lighter, more aromatic French press, FrontStreet Strawberry Candy is a Geisha blend made from a Costa Rican honey-process coffee and a Panamanian washed Geisha. Steeped in a French press it releases rose, citrus, grape and dried blueberry aromas, and when paired with milk it turns into strawberry-marshmallow sweetness, a bright counterpoint to the chocolate-and-caramel style.

For either bean, French press technique matters. FrontStreet suggests a coarse grind—coarse sugar or small gravel, around EK43s setting 10.5 on an electric grinder or 26 on a hand grinder—at a 1:15 ratio (15g of coffee to 225g of water). Because the immersion method relies on time rather than agitation, use water 1-2°C higher than usual and steep for about 4 minutes, then press slowly and pour carefully to keep the sediment in the bottom of the pot.