Drying Sun and mechanically dried Harvest February - May Export March - July San Vicente, who began exporting coffee in 2001, was started by Fidel Paz and is the culmination of the life long dream of his father, Cantalicio Paz. Since then the coffees grown in the area of Santa Barbara have become world famous for their quality. The exceptional nature of these coffees can be attributed to fertile volcanic soil, the microclimate caused by Lake Yojoa at the base of the mountain, and the meticulous nature of the people in charge of quality control at San Vicente. Not only just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty lots, and this strong relationship based on trust, hard work, and passion for coffee shows in the cup.
Our coffee is best used within 2 weeks. It is packaged in a sealed pouch with a resealable zipper. The bag has a one way valve to allow natural gases to expel from the bag, ensuring freshness.