Decaffeinated Honduran Fair Trade Organic Copan MWP

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Decaffeinated Honduran Fair Trade Organic Copan MWP

Tasting Notes: Clean, Full-bodied, Smooth, Chocolaty, Sweet, Floral, Balanced, Low Acidity

Lot #: 0381

Origin: Copán, Lempira, and Ocotepeque

Processing Method: Mountain Water Processed

Altitude: 1200-1700 masl

Grower: Cafés Especiales Corquin (CAFESCOR S.A)

Variety: Bourbon, Catuai, Caturra, Ihcafe-90, Lempira, and Parainema

Very clean cup and fuller bodied, smooth and chocolaty, this is one tasty cup. Very hard to tell its a decaf. The stronger chocolate undertone mixes very well with the floral sweetness on top to create a lovely balance.

Hondurans coffee really tend to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian. Nothing too jazzy but a great tasting cup that is easy to drink.

During the MWP (mountain water process), the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.

Tasting Notes:
A very clean, fuller bodied, smooth and chocolaty cup. A lower acidity offering that’s hard to tell its a decaf. The stronger chocolate undertones mix very well with the floral sweetness on top to create a lovely balance. Lighter roasts were interesting, pulls a bit of sweet green tea like spice, but for most Central American fans, shooting a bit fuller and creating a more chocolaty cup will be the way to go.

San Vicente started exporting coffee in 2001 and was the fulfillment of Fidel Paz’ father, Cantalicio Paz’s dream of having a successful coffee farm. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.