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Honduras - Beneficio San Vicente Community Lot

Honduras - Beneficio San Vicente Community Lot

Brandywine Coffee Roasters

About This Coffee

This community lot from Beneficio San Vicente in the Santa Barbara department of Honduras is grown at an altitude of 1450-1700 meters. The coffee is a blend of Pacas, Catuai, Parainema, Bourbon, IHCAFE90, and Lempira varieties. It undergoes a washed process where cherries are de-pulped, fermented for approximately 16 hours, and dried in greenhouse structures or mechanical dryers. The flavor profile features notes of caramel, milk chocolate, and plum, offering a smooth and complex cup.

Origin

Santa Barbara (Honduras)

Flavor Notes

Caramelized

Roast Level

Processing

Washed

Typology

Arabica
Lempira, IHCAFE-90, Bourbón, Parainema, Catuai, Pacas
BC

Brandywine Coffee Roasters

Founded in 2015 by Alisa Morkides after two decades of building her Brew HaHa! coffee empire, this Delaware roastery emerged from a perfect convergence of local craft beverage demand, advanced Loring S15 technology, and artistic vision. Self-described "coffee mystics" operating under the spell of "Creativity, Kindness, and Coffee," they've revolutionized specialty coffee packaging through their collaboration with artist Todd Purse, who hand-prints each bag with custom illustrations that transform every coffee release into what they call "coffee art inside coffee art." Their roasting philosophy combines technical precision—guided by certified Loring trainer Vic Scutari who sets roast profiles and trains their team on roast theory—with an artisanal approach that honors the Brandywine Valley's agricultural heritage while sourcing premium arabica beans through Royal Coffee New York. Each release becomes a limited-edition artwork that celebrates both the coffee's unique terroir and the whimsical creativity that has earned them recognition in Food & Wine's Best Coffee in Every State.

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