Description
This well-rounded, full-bodied medium roast has tasty notes of caramel, dark chocolate, and orange. It has minimal acidity and a flavorful mouthfeel and is notably smooth from start to finish. Easily a non-decaf drinker’s favorite coffee, too!
This organic, fair-trade decaf is Mountain Water Processed (MWP), a method of indirect decaffeination using the freshest of natural mountain water. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee’s flavor compounds in place. For you, this means all the flavor of a regular coffee, and no harsh chemicals that not only strip the coffee of all its’ deliciousness, but also are icky to consume!
Sourced From: Honduras
Elevation: 800 to 1524 meters
Process: Mountain Water Processed
Drying Process: Decaf, Mechanical Dryer
Varietals: Bourbon, Catimor, Catuai, Pacas
Harvest: February – May
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.
