Honduras San Vicente Processing PlantCoffee Bean Intro:

Country: Honduras

Region: Copan Province

Processing Plant: San Vicente Processing Plant

Elevation: 1600-1900m

Grade: SHG

Variety: Pacas

Processing Method: Washed Process

Region Introduction

Honduras is located in Central America, with terrain mostly consisting of high mountains and deep valleys, offering an excellent environment for growing coffee trees. The soil is fertile, and the high elevation (all planting areas are above 1100m), along with unique microclimates, provides the natural conditions essential for high-quality coffee.

Honduras has approximately 280,000 hectares of coffee farms, primarily operated by smallholder farmers. Most small coffee farms are less than 3.5 hectares, and these small farms account for about 60% of Honduras' total coffee production.

Copan region is located in western Honduras, situated between the Copan, Ocotepeque, and Lempira areas, named after the city of Copan. It borders Guatemala, further highlighting the importance of knowing the true origin of coffee. Coffee farming is the most important socio-economic activity in this region, producing some of Honduras' finest coffee and earning recognition in international competitions for top-tier products.

San Vicente Processing Plant

San Vicente Processing Plant is one of the most important processing facilities in Honduras, led by renowned local agronomist Mr. Angel Arturo Paz. It collaborates with smallholder farmers from surrounding areas such as El Cielito, Las Flores, and El Cedral, providing appropriate assistance in coffee cultivation knowledge and technology. During the harvest season, the plant purchases the coffee cherries produced by these smallholders. With a rigorous and orderly processing procedure, each batch of green beans is carefully handled. The processed coffee is known for its high sweetness and outstanding fruity notes, impressing the coffee market. San Vicente Processing Plant consistently ranks at the top in every edition of Honduras' Cup of Excellence (COE) competition.

The coffee purchased this time by Nayuki Coffee is the Honduras San Vicente Processing Plant's Rainforest Alliance-certified SHG coffee. It undergoes washed fermentation in wooden tanks for 18 to 24 hours, then the mucilage is washed off with clean water in the tanks. The beans are dried on platforms set up at the San Vicente Processing Plant. The flavor profile includes brown sugar, almond, toasted bread, and dark chocolate. The mouthfeel features a balanced acidity with a sweet tone.

Coffee Bean Variety

Pacas is a natural mutation of Bourbon, similar to Brazil's Caturra and Costa Rica's Villa Sarchi. Like other widely planted Bourbon mutations, Pacas is a new variety formed by a single gene mutation, which gives it a crucial characteristic: the plants can be planted more densely, ultimately resulting in higher yield per unit. Pacas is a natural hybrid of Bourbon and Caturra, featuring bright floral notes and a rich body.

Grading System

According to IHCAFE data, Honduran coffee can be divided into six major regions, mainly located in the western and southern parts: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. The average planting altitude of premium coffee-growing areas is above 1,100 meters. Coffee grown in these regions consists of 69% HG grade, 12% SHG, and 19% CS. The main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Currently, grading is still mainly based on altitude. The relationship between Honduran coffee grades and altitude is as follows:

The following three grades and their specified altitudes are:

(CS) Standard grade, planted at 610 – 915 meters

(HG) High Grown grade, planted at 915 – 1220 meters

(SHG) Strictly High Grown grade, planted at 1221 meters and above

Roasting Recommendation