San Vicente, who began exporting coffee in 2001, was started by the Paz family. Since then the coffees grown in the area of Santa Barbara have become world famous for their quality. The exceptional nature of these coffees can be attributed to fertile volcanic soil and the microclimate caused by Lake Yojoa at the base of the mountain. In 2014, Fidel Paz coordinated over 80 families in creating an organic and fair trade cooperative. The coop prides themselves in producing a high quality, sustainable product while rewarding the members with better prices for their families.
Cupping notes: Brown sugar, lemon, and milk chocolate.
Honduras Maya Royal Select MWP Decaf
All beans are measured at 1 lbs green coffee bean weight. After roasting, the approximate weight is 12 to 12.5 oz, depending on the moisture content.
Coarse Grind: Best used for French Press and Cupping
Medium Grind: Best used for Drip Pots/Keurig
Fine Grind: Espresso