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Flavor Profile of Honduras Small Tree Estate - Pure Wild Vetiver

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Honduras Small Tree Estate - Pure Wild Vetiver. Region: Small Tree Estate. Altitude: 1700m. Variety: Catuai. Processing Method: Washed. Flavor: Lemon aroma, bergamot, melon, sweet and sour plum and peach, white tea. The estate owner's meticulous care for the coffee, combined with the high-altitude climate

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

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 for the coffee, combined with the high-altitude climate and soil, creates the excellent flavor of Finca El Arbolito. To scientifically manage and improve coffee quality, the estate owner also invited the Honduran Coffee Institute to assist, learning to use soil analysis to determine what fertilizers to use each season, helping coffee trees obtain appropriate nutrients and resist temperature fluctuations between day and night, as well as pests and diseases.

Honduran coffee does not have particularly distinctive characteristics. Rich overall flavor and extremely balanced mouthfeel are its greatest features; medium or lighter acidity is noticeable but not intense; sometimes it carries beautiful floral or fruity aromas (generally, coffee from different regions and altitudes will have different expressions).

In the Comayagua region, coffee beans produced by Finca El Arbolito have a mild flavor due to their geographical location in Honduras, Central America; the Catuai variety gives it soft acidity, and washed processing makes it smooth and clean; therefore, when roasting this raw coffee bean, the enhanced flavors expressed are—lemon aroma, the refreshing sweetness of melon, and a clean tea-like aftertaste with sweet return.