Description

Elevation: 800 to 1524 meters

Varietals: Bourbon,Catimor,Catuai

Milling Process: Decaf

Drying Process: Mechanical

Harvest Start Month: January

Harvest End Month: April

San Vicente started exporting coffee in 2001 and was the fulfillment of Fidel Paz’ father, Cantalicio Paz’s dream of having a successful coffee farm. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.

Cocoa                                     Almond