Honduras Specialty Estate Coffee Beans | Light Roast - Freshly Roasted Coffee Beans

https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pinkoi_Promotion_BN_740JPG.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Grinding_Service.jpg Coffee Bean Origin: Single Estate/Cooperative from Honduras, with the following options: 🔸**Finca Palo Verde - Gesha Heirloom Varietal, Honey Processed** ● Estate Name: Finca Palo Verde, Honduras ● Process: Honey Processed ● Varietal: 100% Arabica - Ethiopian Gesha Heirloom Varietal ● Flavor Profile: Floral notes, Grape, Almond, Nutty undertones, Honey sweetness ● Roast Level: Light Roast ● Packaging: Half Pound (230g) Whole Beans - One-way degassing valve + resealable stand-up pouch ● Altitude: 1600m ● Shelf Life: 4 months (Calculated from the roasting date for optimal flavor) ----- 🔸**Comayagua, San Vicente Mill - Micro Lot El Quetzal, Geisha Varietal, Washed Process** ● Estate Name: Comayagua, San Vicente Mill, Micro Lot El Quetzal, Honduras ● Process: Washed ● Varietal: 100% Arabica - Geisha ● Flavor Profile: Rich floral aroma, Milk Tea, Bergamot, Mandarin, Yuzu, Lychee, Dried Pineapple, Caramel, Ruby Black Tea, complex layers of flavor ● Roast Level: Light Roast ● Packaging: Half Pound (230g) / Quarter Pound (115g) Whole Beans - One-way degassing valve + resealable stand-up pouch ● Altitude: 1750m ● Shelf Life: 4 months (Calculated from the roasting date for optimal flavor) ----- https://youtu.be/BmbbjuuVGn0 https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_FTP_insist_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_compare_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_bag_introduction_with115g.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Flavor_740.jpg **Coffee Flavor** The myriad of aromas found in coffee are the result of various components in green coffee beans undergoing thermal degradation during roasting, forming fragrant molecules. High-quality coffee beans possess naturally rich aromas that transform delightfully at different temperatures—high, medium, and low—offering a pleasant experience worth savoring. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_world_map_740JPG.jpg **San Vicente Coffee Exporter** Located in the town of Pena Blanca, north of Lake Yojoa in the western department of Santa Barbara, this mill has consistently triumphed in Honduras' Cup of Excellence (COE) competitions, making it one of Central America's most legendary coffee processing facilities. If you've experienced an unforgettable Honduran coffee, it's highly probable that San Vicente played a role. In 2009, the Paz family welcomed new talent. Every batch of coffee beans undergoes professional cupping and grading at the mill, ensuring rigorous quality control before release. They actively bridge communication between coffee producers and roasters of all sizes, injecting innovative ideas and practical approaches to maintain the highest quality and flavor from start to finish. San Vicente purchases coffee beans from surrounding smallholder farmers, offering substantial support in knowledge, technique, and economics, resulting in coffees with high sweetness and pronounced fruit notes that consistently impress. Their Impact: Elevating the World's Perception of Coffee ◍ Championing Smallholder Farmers Assisting undiscovered farmers in improving their processing methods and reaching the international stage of the COE competition. Providing professional quality control and export channels, enabling small producers to ascend to global specialty coffee status. ◍ Dedication to Precision Processing Washed, Honey, Natural – meticulously tracked, cupped, and selected. Each batch carries a story of its origin and a clear flavor profile. ◍ A "Hallmark" of the Region The mill itself is a mark of quality, favored by international buyers such as Coffee Collective, Onyx, and Tim Wendelboe. - **Finca Palo Verde (Green Tree Estate)** Situated in the La Paz region of southern Honduras, near the renowned specialty coffee hub of Marcala. Its Spanish name, Palo Verde, translates to "green branches," symbolizing the estate's lush, nature-harmonizing micro-ecosystem. The estate lies at an altitude of approximately 1600 meters. This privileged high altitude creates significant diurnal temperature variations; the cool night climate slows the maturation cycle of the coffee cherries. This unhurried growth rhythm allows the fruit more time to accumulate complex organic acids and sugars, developing beans with exceptional density and rich flavor compounds. The most captivating aspect of this lot is its varietal. Gesha Heirloom (Landrace) typically refers to ancient, wild varietals originating from Ethiopia, the birthplace of coffee. When these seeds, carrying primitive flavor genes, crossed the ocean to Finca Palo Verde in Central America, they were nurtured by Honduras' fertile soil and unique microclimate, resulting in a collision of experimental and forward-thinking flavors. Compared to the traditional nutty and chocolate notes common in Central American coffees, the Gesha Heirloom infuses Finca Palo Verde's cup with penetrating, elegant floral aromas and delicate acidity reminiscent of African origins, breaking free from regional stereotypes. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Varieties_740.jpg Botanically, coffee trees are evergreen shrubs belonging to the genus Coffea in the family Rubiaceae. Coffee beans are the seeds of the coffee tree's fruit, with three main species: Arabica, Robusta, and Liberica. These three species cannot interbreed to produce different subspecies. World-class specialty coffees are all derived from the Arabica species, which itself has numerous evolved, hybridized, and mutated subspecies. **Arabica Varietal - Geisha** Once named one of the "Top 10 Most Expensive Coffees in the World" by Forbes, the Geisha varietal is a legendary name in specialty coffee circles. There is considerable confusion surrounding the Geisha varietal, as multiple genetically distinct plant types are referred to as Geisha, many with similar geographical origins in Ethiopia. Recent genetic diversity analysis by World Coffee Research has confirmed that the descendants of the T2722 variety grown in Panama are unique and consistent. When cultivated at high altitudes with proper management, it correlates with exceptionally high cup quality, renowned for its delicate floral notes, jasmine, and peach-like aromas. **Arabica Varietal - Parainema** Parainema beans are elongated, resembling the Geisha varietal in appearance, with a vibrant green, plump form like jade. This meticulously developed new varietal boasts excellent disease resistance, effectively warding off coffee leaf rust and nematodes. Its improvement program began in 1981 and was first stably cultivated in Costa Rica in 2006, subsequently introduced to Honduras in 2010 and officially named Parainema. Parainema coffee trees are small shrubs. Due to genetic lineage variations, their leaf tips may present in green, yellow, or a combination of both hues. Parainema green beans are exceptionally rare and have been expertly processed by San Vicente Mill, a consistent winner of the Honduran COE (Cup of Excellence), making it a worthwhile experience. **Arabica Varietal - Ethiopian Heirloom** Botanically, coffee trees are evergreen shrubs belonging to the genus Coffea in the family Rubiaceae. Coffee beans are the seeds of the coffee tree's fruit, with three main species: Arabica, Robusta, and Liberica. These three species cannot interbreed to produce different subspecies. World-class specialty coffees are all derived from the Arabica species, which itself has numerous evolved, hybridized, and mutated subspecies. Arabica coffee originates from Ethiopia in Africa. To this day, Ethiopia harbors hundreds, even thousands, of wild coffee varieties, many growing wild in primeval forests. Countless local evolutionary blends, mutations, and hybrids form a vast gene pool of Arabica. Varieties native to Ethiopia are referred to as Heirloom. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Processing_740.jpg **Coffee Processes** Refers to the transformation of ripe red cherries into dried green beans. Each processing method has its advantages and disadvantages, influenced by the origin's natural environment and specific requirements, leading to the adoption of suitable methods for each region. This batch utilizes either washed or natural processing, briefly described below. **【Washed Process】** Also known as wet processing, this method involves removing the skin and pulp from the coffee cherries before drying. The beans are then fermented in water tanks to remove the mucilage layer clinging to the seeds, followed by washing with water and drying in the sun or by machine. Washed processed coffee typically yields a cleaner, crisper taste with a lighter body compared to natural processing. It usually exhibits brighter flavor expressions and the essential bright acidity found in specialty coffee. Fruit notes are still present, and the flavors are generally easier to distinguish. **【Natural Process】** Also known as sundried or dry processed, this is the most traditional and common processing method, requiring no water. Originating in Ethiopia, coffee cherries are dried whole in the sun before hulling. The seeds inside absorb flavors from the skin, pulp, and mucilage during the prolonged drying period, resulting in enhanced sweetness, fuller body, and the development of unique aromas. Producers lay all the cherries on drying beds in the sun, which can be patios or raised platforms. Over 3-6 weeks, the coffee ferments, and producers turn them for even drying and to prevent spoilage. During this time, the sugars within the fruit and the mucilage adhering to the seeds create flavor and increase sweetness. Once dried, machines are used to separate the dried pulp and skin from the seeds. Natural processed coffees are juicy and syrupy, well worth the effort involved. **【Honey Process】** The Honey process is a method that combines aspects of both the natural and washed processes, first developed in Costa Rica. Similar to the washed process, the skin and pulp are removed, but instead of fermentation tanks, the mucilage layer is retained and dried in the sun. The term "honey" does not refer to added honey; it comes from the very sticky mucilage layer, which feels like honey, hence the name. The mucilage layer retains a high proportion of sugars and acids, which is key to the honey process; the amount of remaining mucilage determines the sweetness. The flavor profile produced by the honey process falls between natural and washed coffees, resulting in a unique cup. It is cleaner than natural process coffee and, due to the retained mucilage, possesses richer syrupy sweetness and more pronounced acidity, yet with a fuller body than washed coffee. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Roasting_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_filter_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_GoldCup_QRcode_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Pour_Over_Coffee.jpg Manufacturer Information: Manufactured by Justin Enterprise Co., Ltd. Phone: 03-358-6611 Address: No. 30, Alley 120, Daxing Rd., Taoyuan Dist., Taoyuan City 330, Taiwan ▶ Our products are insured with NT$10 million in product liability insurance. ▶ Food Business Registration Number: F-165601955-00000-0 ▶ Coffee Quality Grader Q Grader: Cupping Quality Control https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QGrader_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_QA_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/JC_Rakuten_Evaluation.jpg ※ Gift bag not included. For gift bag purchase, please visit the "Gift Bag Add-on" page. https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_2side_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/bag_content2_740.jpg https://justincoffee.shop.rakuten.tw/gold/OtherDrive/shipping_740_pinkoi.jpg