Flavor Profile of Honduras Small Tree Estate - Pure Wild Vetiver

Honduras Finca El Arbolito Wild Vetiver

Origin: Finca El Arbolito

Altitude: 1700m

Variety: Catuai

Processing Method: Washed

Flavor Notes: Lemon aroma, bergamot, melon, sweet and sour peach and plum, white tea

The estate owner's meticulous care, combined with the high-altitude climate and soil, is what creates the excellent flavor of Finca El Arbolito. To manage and improve quality scientifically, the owner also brought in the Honduran Coffee Institute for support, learning to use soil analysis to decide which fertilizers to apply each season — helping the trees get the right nutrients, withstand day-night temperature swings, and fend off pests and diseases.

Honduran coffee is not flashy. Its greatest strengths are a rich overall flavor and an extremely balanced mouthfeel; acidity is medium or lighter — noticeable but never sharp — and beautiful floral or fruity aromas often appear (with different regions and altitudes giving different expressions).

In the Comayagua region, the beans from Finca El Arbolito show a mild character shaped by their Central American setting: the Catuai variety lends soft acidity, and washed processing makes the cup smooth and clean. Roasted, it delivers lemon aroma, the refreshing sweetness of melon, and a clean, tea-like aftertaste with a sweet return.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine grind

Water Temperature: 90±1°C

Bloom with 30g of water for 30s

Segments: Pour water to 120g, pause, then slowly pour to 225g

That is 30-120-225g

FrontStreet Coffee Recommendation

If you enjoy this clean, floral, tea-like style, FrontStreet Washed Yirgacheffe Gedinb is a natural next step: white jasmine florals, bright citrus and lemon acidity, and a green-tea-like sweetness, from a cooperative at the southeastern edge of Yirgacheffe. For a fruitier version of the same style, FrontStreet Red Cherry Yirgacheffe uses fully ripe cherries dried naturally on raised beds for three to five weeks — turned every 2-3 hours at the start — yielding citrus acidity, berry juiciness, honeyed sweetness, and a creamy smoothness.

Both brew beautifully with the same parameters recommended above for the El Arbolito: a V60, a medium-fine grind size, water at 90±1°C, and a 30-120-225g pour schedule starting with a 30-second bloom.