Honduras San Jorge


Tasting Profile & Structure
Elegant: delicate, nuanced
How do we feel about this coffee

It feels classic and refined, like listening to Duke Ellington on vinyl, eating marzipan for dessert at a Michelin-star restaurant and eating hazelnuts from the famous region of Giffoni Valle Piana, the valley at the foot of Mount Licinici in Italy.
Coffee Style

Coffee Story
Producer Hotilio Hernandez is one of the earliest smallholder growers to enter the Specialty coffee market in the Banaderos hamlet of the La Paz region. In 2009, Hotilio worked alongside his father at their farm to produce a lot for the Cup of Excellence competition, which obtained 11th place. This early success motivated him to dive into specialty coffee production. He bought his farm, San Jorge, and started producing his coffee to produce more quality lots that would bring him in contact with international buyers.

Hotilio uses only spring water sourced from the Comayagua mountains for his processing. On his farm, cherries are picked at peak ripeness, floated, and hand selected to remove any damaged or underripe cherries. Once floated, cherries ferment for 24 hours before being de-pulped and undergoing a dry ferment of 48 hours. The seeds are then rinsed and placed on raised beds in full sun, where they dry for 18-20 days until reaching 10.5% moisture.


Origin Bañaderos, La Paz, Honduras
Variety Cataui
Process Washed
Producer Hotilio Hernandez
Farm San Jorge
Altitude 1750 MASL

Brewing Recipes

Ratio Coffee Water Time
Drip 16.5g : 1g 20g 330g 3min (V60)
Espresso 2.5g :1g 18g 46g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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