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Honduras San Vicente Anibal Pineda
Honduras San Vicente Anibal Pineda

Honduras San Vicente Anibal Pineda

Pomegranate, Vanilla, Clove

$18.00
(12oz)
Honduras San Vicente Anibal Pineda

Honduras San Vicente Anibal Pineda $18.00

12oz
  • 12oz
  • 2lb
Whole Bean
  • Whole Bean
  • Coarse (French Press)
  • Regular (Drip/Pour Over)
  • Fine
  • Espresso

Origin

Farm: Anibal Pineda
Producer: Beneficio San Vicente

Peña Blanca, Santa Barbara Department

Roast Level

Light Med Lt Med Med Drk Dark

Tastes Like

Uniquely complex with flavors of pomegranate, peach, vanilla, and clove.

Altitude

4,000-5,250 feet

Variety

Pacas

Processing

Washed

The Story

This is the seventh year in a row that we have purchased coffee from Anibal Pineda’s farm. We are always eager to taste Anibal’s coffee, and it’s exciting to witness his hard work and dedication to quality pay off. This coffee comes from a small plot Anibal purchased almost a decade ago. When the coffee finally came into production, Equator began purchasing the coffee and has been the exclusive buyer of coffee from this plot of land ever since. When we visited in early 2019, Anibal mentioned that his family has purchase additional farmland with the income they made from the quality premiums Equator pays for his coffee. When we first visited the farm several years ago, Anibal pointed to the plot from an adjacent hillside saying, “There is your coffee.” The roasting team at Equator simply refer to this annual favorite as, Anibal.
 
This coffee comes to us through a collaboration with Beneficio San Vicente, a coffee mill established by the Paz family in the town of Peña Blanca, in Santa Barbara, a coffee growing region that regularly places winning coffees in the Honduras Cup of Excellence competition. Some of this success is due to the work of Benjamin, Arturo and David Paz who mill and grade many of these winning coffees. Beneficio San Vicente plays an important role by assisting growers with export of their coffee and offering technical assistance and financing. Helping farmers determine the quality potential of their coffee is especially important; it helps growers decide if it is worthwhile to spend scarce resources on improving quality for the specialty market. In Anibal Pineda’s case that hard work has clearly paid off.
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