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Filter Decaf (Honduras)
Regular price $12.50
Notes
Mandarin, Raisin & Gingerbread
Roast
Light Filter
Process
Washed, Water Decaffeinated
Origin
Honduras

A lot of care is poured into our Decaf roasting and this delicious coffee will rock your mouth, not your heart. This filter roast starts with mandarin & raisin flavours with a lovely peachy stone fruit sweetness. There is another layer of subtle spice, layered with gingerbread and Nana’s christmas cake nostalgia. For the soft brew fans, this Decaf happily holds its own against its caffeinated counterparts.

Farmer Cooperatives

  • COMSA

Process

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.

Washed

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

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.

 

COMSA Cooperative

  • 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.