Honduras Santa Barbara

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.

What do we mean by ‘Origin Blend’?
This term is common in the coffee roasting industry. Not all roasters offer such transparency with their coffee, but we’re all about embracing these micro-terminologies and showcasing how coffees can differ. The term ‘origin blend’ essentially means the lot is made up of a series of different lots from across the entire country, albeit this is usually region-based to the region of process. This often means the lots will contain an array of different varietals and have come from different farms where alone they haven’t produced enough of a lot to meet the consignment volume, so a ‘blend’ is created after sorting and grading at the mill by consolidating these smaller lots to form a bigger consignment. 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.