Honduras San Vicente Suyapa Hernandez Grainpro

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Warehouses Oakland

Flavor Profile Lemon, cherry, brown sugar

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About this coffee

Grower

Suyapa Hernández

Altitude

1650 meters

Variety

Bourbon, Catuai, and Lempira

Soil

Clay minerals

Region

San Jose, La Paz, Honduras

Process

Depulped, Fermented, and Fully Washed, then dried in the sun on patios

Harvest

January - April

Certification

Conventional

Coffee Background

Ben Paz is the third generation to work at the family owned exporting company called Beneficio San Vicente where he has become well-known for his matchmaking skills, forming relationships between some of the finest coffee producers in Honduras with roasters from around the globe. While much of his focus for nearly two decades has been in proximity to the Santa Barbara mountains, Ben’s reach and reputation led him to Suyapa Hernández, a producer in another well-known coffee producing region of La Paz. Suyapa has a 10 acre farm called El Granadillo where 2 acres is dedicated to forest conservation and 8 acres is dedicated to coffee cultivation and intercropped with bananas, corn and beans. After careful picking and sorting, cherries are held in airtight bags for 24 hours, then depulped and placed on drying tables with the mucilage still attached and gently dried over a period of 20 days. The coffee is moved to Beneficio San Vicente and prepared for export, which includes hand sorting to ensure the best quality possible.