|Producer||Dozens of Smallholder Producers|
1450 - 1600 masl
|Harvest||December - February|
Expect notes of Baker's Chocolate, Caramel, Walnut.
The Capucas co-op is incredibly active in bettering their community. They have a long list of initiatives, including building a clinic to offer free health care to members and their families. In partnership with the UNAH University, they opened a virtual classroom to teach people in the community new skills and advance their education. They have built football fields so they can give children in the community access to safe activities. They have even created a small hotel and education centre to teach people about coffee from seed to cup, including barista techniques. The co-op is a model for what a group of people who come together can create.
The coffee of Capucas is broken into many small lots, with different processes and cultivars. This lot is a catuai that was processed like a washed coffee before is it was decaffeinated by Swiss Water decaf. The Swiss Water method is a zero chemical, all natural method where the coffee is exposed to warm carbonated water. The warm water expands the beans and the carbon binds with the caffeine inside. Once the water is removed the caffeine goes along with it. The coffee is then dried and sent to us.