A delicious blend of coffees from Honduras and Guatemala gently decaffeinated by the CO2 process. Notes of cherry, plum and dark chocolate. Full bodied and sweet with a juicy, apple acidity.
Farm: El Caracol (Honduras) & El Quetzal (Guatemala)
Process: Fully Washed and gently decaffeinated by the CO2 Process
Varietal: Caturra and Bourbon
Altitude: 1500-1700metres above sea level
Region: Copan, Honduras and Huehuetenango, Guatemala
This decaf lot is a mixed Central American blend of coffees from Honduras and Guatemala. El Caracol is a small village in the San Pedro area of Copan, Honduras, where our origin partner has a group of members. The altitude in the area ranges from 1500 to 1600masl and the main varieties grown are catuai, parainema, IHCAFE 90 and lempira. This lot was made up of coffee from various small producers, who own around 3 to 5 hectares of land. The coffee was picked by the producers and their families themselves and processed at a centralised wet-mill before being dried on raised beds. These producers haven’t yet produced micro-lots, but this blend was intended to incentivize them to improve picking and processing in order to gain quality premiums.
El Rincon (A.K.A Quetzal) is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations in Huehuetenango, Guatemala. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.