- Caramel, Mandarin & Malt
- Washed, Water Decaffeinated
Despite the bad rap that decaf gets this lovely bean holds its own against a caffeinated coffee when used fresh. Malty with a cocoa bitter-sweetness, rich caramels and smooth with low acidity. For six months of the year we use decaf from Honduras, and the other six months it's from Peru.
Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.
Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.
Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.
- Western Honduras, Central America
"To be a competitive and profitable business, recognized for its quality coffee and transparently managing all of its affairs, with gender equity and in harmony with nature, thereby helping to improve the living conditions of its members and their families".
Café Organico Marcala was founded in 2001, during a period when coffee prices were so low that it was unprofitable for coffee farmers to pick their harvest and most farmers in their region abandoned their plots, migrating to cities or to the US in search of another way to make a living.
The vast majority of farmers in the Marcala region of Honduras are indigenous Lenca. Although the Lenca’s language has been lost, many of their traditional agricultural techniques have been maintained in their approach to modern-day agriculture. This has led to one of the most sophisticated organic production systems amongst coffee producing co-ops in Central America. They are a leader in promoting organic agriculture and play a key role in training and education of other fair trade and organic producer co-ops throughout the region.