Description of flavor and aroma of SHG coffee certified by tropical rain forest at St. Vincent processing Plant in Honduras

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453 Honduras

Located in the small town of Pena Blanca in the northern Santa Barbara district (Santa Barbara) of Lake Yojoa in western Honduras, the St. Vincent processing plant buys coffee cherries produced by small coffee farmers in the surrounding towns of El Cielito, Las Flores and El Cedral. Because of the small quantity, it is difficult to separate these small farmers' production batches, but the coffee produced in these areas has always been amazing with high sweetness and fruity.

St. Vincent is a family-run processing plant founded by Fidel Paz Sabillon more than 20 years ago and only began to involve coffee exports in 2002. At the same time, as an agronomist, exporter and indicator cup tester, Angel Arturo Paz helps farmers upgrade their planting technology and improve production equipment through projects, devotes himself to close ties with producers, and takes coffee cup testing as a strict check for each batch of products.

Most of the local coffee farmers have been working with family members on coffee production since they were young, passing on coffee planting skills from generation to generation. The local resources are poor, and residents work hard all day to make life better; the coffee batches produced in this area are often the winners of COE competitions in Honduras, giving producers in the region the opportunity to further improve their quality of life by producing quality coffee.

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This carefully washed coffee is manually selected in the channel before it is washed and fermented in a concrete or wooden tank for 18 to 24 hours, then rinses the mucous membrane in the tank with clean water and dries on the platform set up by the St. Vincent treatment plant.

Flavor: Brown sugar almond toast dark chocolate acid balance sweet tone