Honduras - San Vicente Geisha

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press ORIGIN HISTORY: Coffee has been part of Honduras’ agricultural landscape since the 18th century, eventually becoming one of the country’s most important exports. With high elevations, cool mountain climates, and fertile soil, regions like Santa Bárbara have earned recognition for producing some of Honduras’ most refined and expressive coffees. In recent decades, a stronger focus on quality-driven cultivation and traceable micro-lots has helped elevate the country’s standing within specialty coffee. FARM PROCESS: This Geisha was produced by smallholder farmers surrounding the San Vicente Mill, a processing hub that has become central to Santa Bárbara’s growing reputation for exceptional coffee. Following challenges like coffee leaf rust in the early 2010s, many producers reinvested in their farms, introducing improved cultivation practices, experimenting with higher-quality varieties, and placing greater emphasis on meticulous processing. Carefully washed and dried, this lot highlights the clarity and elegance the region is capable of producing. CUP PROFILE: Expect a refined and layered cup with delicate floral aromatics, bright citrus acidity, and tropical fruit sweetness. Notes of clementine and papaya are supported by a silky body and clean structure, creating a coffee that feels elegant, expressive, and vibrant from start to finish. Notes: Clementine, Papaya Process: Washed Variety: Geisha Region: Santa Bárbara Altitude: 1,500–1,550 MASL Roast: Medium