Decaf Honduras

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Comforting
  50
• Bold
  25
• Bright
  25
• Sweet
  25
• Funky
  20

Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Toasted marshmallow, pear, almond. In the Cup Decaf doesn't have to mean sacrificing flavor. Notes of toasted marshmallow and almond create a comforting sweetness and complexity, while subtle pear-like fruit adds brightness and balance. The result is a tasty and approachable cup with a silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and lingering sweetness—perfect for winding down in the evening or enjoying any time of day. Origin This coffee comes from the Santa Barbara region of Honduras, an area known for its high elevations, fertile soils, and ideal coffee-growing conditions. The combination of climate and careful cultivation produces coffees with exceptional sweetness, balance, and clarity. Producer & Processing Grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers at Los Laureles, this coffee reflects generations of dedication to quality coffee production. Originally started as a small family organization, Los Laureles now boasts working relationships with some of the most esteemed smallholder producers in the region, counting nine Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. winners among them. The organization, under the guidance of Arbey Mejia, is currently focusing closely on producing limited but top-tier lots of Fairtrade Organic coffee each harvest. And we're so excited to feature this lot in our lineup. For Los Laureles farmers, environmental stewardship is also central to their approach. Producers utilize practices such as vermicomposting coffee pulp, recirculating water during processing, and solar drying coffee to reduce environmental impact while maintaining quality. In fact, dry milling is completed at Beneficio San Vicente, known internationally as a leader in Honduran specialty coffee production. After harvest, the coffee is carefully processed and decaffeinated using the Swiss WaterSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'.® Process , a chemical-free method that removes caffeine while preserving the coffee's naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness, body, and character. The result is a decaf that tastes every bit as satisfying as its caffeinated counterpart.