Hondurans coffee really tend to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian. Nothing too jazzy but a great tasting cup that is easy to drink.
Very clean cup and fuller bodied, smooth and chocolaty, this is one tasty cup. Very hard to tell its a decaf. The stronger chocolate undertone mixes very well with the floral sweetness on top to create a lovely balance.
Easy to roast and best medium to dark – I tended to like right before 2nd crack, a little smoother and more delicate – darker gets a real rough and tumble bakers chocolate cup with hints of smokiness.
The water process: The green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.
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