Honduras Santa Barbara Region | San Vicente Processing Station | Miraflores Smallholder Washed SHG EP

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Honduras Santa Barbara Region | San Vicente Processing Station | What are the flavor characteristics of Miraflores Small Farmer Washed SHG EP?

San Vicente Processing Station is one of Honduras' most important processing facilities, led by renowned local agronomist Mr. Angel Arturo Paz. It collaborates with small farmers from surrounding areas including El Cielito, Las Flores, and El Cedral, providing appropriate assistance in coffee cultivation knowledge and technology-related fields. During each harvest season, it purchases coffee cherries produced by small farmers, ensuring strict and orderly processing procedures for every batch of green beans. The refined coffees are impressive in the coffee market for their high sweetness and prominent fruit-like notes. San Vicente Processing Station consistently ranks among the top in every Honduras Cup of Excellence (COE) competition.

Honduras is located in Central America, with terrain mostly consisting of high mountains and deep valleys, providing an excellent environment suitable for coffee tree cultivation. The soil is fertile, high altitude (all growing areas are above 1,100 meters), and the unique microclimate is an indispensable natural condition for high-quality coffee. Honduras has approximately 280,000 hectares of coffee plantations, mainly consisting of small-scale coffee farmers. Most small coffee plantations are smaller than 3.5 hectares, and such small-scale coffee plantations account for approximately 60% of Honduras' total coffee production. Currently, Honduras produces approximately 3 million bags annually, making it the second largest in Central America and the tenth largest coffee exporter in the world. Undoubtedly, it is one of the emerging regions in the international coffee market. The coffee varieties cultivated there are 100% Arabica, with 69% belonging to HG grade, 19% to CS grade, and 12% to SHG grade. Cultivated varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. The main growing areas are distributed across six major regions in the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho, with average cultivation altitudes in each region exceeding 1,100 meters.

Coffee Details

Region: Santa Barbara Province

Growers: Small farmers from the Miraflores region

Processing Station: Beneficio San Vicente

Altitude: 1500m

Variety: NA

Processing Method: Washed

Grade: SHG EP

Flavor Description: Woody and nutty notes, fresh cedar, chocolate, cashew, clean and rounded...

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. Second pour to 120g water then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour during brewing can help extend the extraction time.

Important Notice :

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