Here at Good Vibes Coffee, we have a huge soft spot for washed Honduran coffee, there is just something about it that just works for us. It delivers a native chocolatey sweetness akin to milk chocolate, twinned with a light burst of fruity vibrancy, such as that zing you get from a green apple, or the pith from a ripe mandarin.
This coffee is what we call an ‘origin blend’ which means it’s made up of blend of smallholder-grown lots across the country (albeit usually local to the processing region), before being sent to a central co-operative mill for processing. The received lots are then sorted at the mill, graded by size, varietal and flavour and made into blended origin lots for export. This particular coffee comes from the San Vicente Mill in the Santa Barbara region, hence the name.
Coffee Info:
Tasting Notes: Milk chocolate, orange, caramel.
Region / Farm: Various smallholder across the Santa Barbara region.
Altitude: 800 -1524 masl
Process: Washed
Roast Level: Medium
Varietal(s): Arabica – Catimor, Bourbon, Lempira & Pacas.
Best for: Espresso, French press, Aeropress
Brew Ratios:
Espresso: 18g coffee in, 36g coffee out in 30 seconds.
Filter / v60: 18g coffee, 300ml water, 4 mins brew time.
French Press (cafetiere) 18g coffee, 300ml water, 4 mins brew time.
Aeropress (Inverted method): 17g coffee, bloom 100ml water for 1 minute, top with 150ml, plunge slowly @ 3 mins for 30 seconds.
Note: If ordering ground for Aeropress, we recommend ordering filter grind.
