Description
Honduran coffees really shine when they go decaf—this lot is no exception. Expect a smooth, full-bodied cup with rich milk-to-baker’s chocolate at center and naturally low acidity, making it an easy all-day sipper. Compared with a Brazil or Colombian decaf it’s less nut-forward and a bit more cocoa-sweet, with a faint floral/citrus lift that keeps each sip lively.
What is the Mountain Water Process (MWP)? MWP is a chemical-free decaffeination method. Green coffee is gently steamed, then soaked in pure mountain spring water; a filter removes the caffeine while leaving the flavor-laden coffee solubles in solution. The beans are re-infused with those solubles, re-dried, and bagged—no solvents, no residue, and roughly 97-99 % of the caffeine is gone. The water solution is filtered and recycled, making this a sustainable process. Producers: Café Orgánico Marcala S.A. (COMSA), a farmer-owned cooperative founded in 2001 by 60 smallholders. Today COMSA counts ≈1570 members (25 % women) farming an average of 3.7 ha each, almost all from the indigenous Lenca community
Farms are at high altitudes, 4300-5800 feet, perched on limestone ridges surrounding Marcala, shaded by plantain, inga and gravilea. Varietals include Bourbon, Catuai, Caturra, Lempira, Parainema & IH-90—selected for cup quality and rust resilience.
COMSA’s philosophy is summed up in “Finca Humana – The Human Farm,” where soil health and human well-being go hand in hand. Their demonstration farm La Fortaleza hosts week-long “Pata de Chucho” workshops that share regenerative organic techniques based on the famous 5 Ms model: Organic Matter, Micro-organisms, Minerals, living Molecules and Mente (gray matter). Co-op premiums also fund a bilingual school for 600 local children—so every pound you roast invests back into the community
Tasting Notes:
A very clean, round-bodied cup with rich baker’s-chocolate at the core. Layers of caramel and fluffy marshmallow sweetness mingle with gentle baking-spice and a faint herbal/floral lift, all riding on virtually zero acidity—so smooth it’s hard to believe it’s a decaf. Light roasts can tease out a hint of sweet green-tea spice, but most Central-American fans will prefer nudging the roast a bit fuller to let the chocolate and malt really shine.
Roasting Notes:
Easy to roast and best from medium to dark roasts. We like dropping the batch right before 2nd crack for a silky, well-integrated cup; any darker and you’ll land in bold baker’s-chocolate territory with traces of smokiness and toasted malt—great for espresso or an after-dinner drip.
Reviews
There are no reviews yet.