|Producer||Hundreds of Small Holder Producers|
|Cultivar||Lempira, Caturra, Catuai, Bourbon|
1200 - 1500 masl
|Harvest||December - February|
Expect notes of Chocolate Cookie, Toffee, Brazil Nut.
Our decaf is always certified by the Soil Association and created using an all natural process: this lot from Alan Moreno was decaffeinated using the Mountain Water method. Similar to other decaffeination processes like Swiss Water or CO2 method, the unroasted coffee is submerged in warm water where it expands. The water is then carbonated, attaching to the caffeine molecules before being removed prior to the coffee being dried. After processing, the coffee becomes rounder in flavour, softer in acidity, and creamier.
Honduras is one of the largest coffee-producing countries in Central America, with dynamic geography that shapes the weather that pours in from the Atlantic. Low level clouds sit among coffee farms, covering them in dense mist. This ever-changing weather allows the coffee to ripen at a slower pace, which lets the seed inside develop more steadily. The slow ripening concentrates the flavour within the seed, making it naturally sweater and more complex.