A collective of small producers in the Marcala region of Honduras. Featuring y
ellow and red catuai varieties are pulped and dried in their mucilage as a honey. The coffee is then shipped to Descamex
in Mexico where the caffeine is removed with pure water from Pico de Orizaba using a water saturation process that removes caffeine without the use of chemicals.
Decaf can be tricky to roast due to its darker than normal appearance. The humidity of this coffee is not as dry as most Swiss Water Decaf and the coffee roasts a bit more like conventional coffees. This honey processed lot shows a lot of character on the cupping table and can be enjoyed in lighter form that most decafs, and tastes less like decaf and more more conventional bright and fruity single origin. This light roast will have much more acidity than typical decaffeinated coffees, and overall produces a much better decaf cup than what is found on the coffee market.
Fragrance and aroma of cocoa butter, flavors of caramel, brown sugar, vanilla with an aftertaste of yellow fruits, nice citrus acidity like grapefruit and orange with a heavy body and creamy mouthfeel.