|Cultivar||Typica, Catuai, Caturra, Bourbon|
|Location||La Concordia, Chiapas|
1200 - 1500 masl
|Harvest||December - February|
Expect notes of Caramel, Milk Chocolate, Cream.
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 before the coffee is dried. After processing the coffee becomes rounder in flavour, softer in acidity, and creamier.
Alan Moreno’s family first began farming at Esperanza in 1960 when his parents Ricardo and Celia purchased the farm. When Ricardo died in 1973, Celia took over management and expanded it, while teaching her son Alan everything she knew.
As an organic farm, Esperanza is susceptible to funguses and diseases usually handled by pesticides. To combat these threats naturally, Alan keeps 25% of the farm always being replanted so he can introduce more resistant cultivars and ensure there is a steady supply of healthy young plants growing delicious coffee.