About the Decaf (Honduras)
Good decaf is rarer than it should be. This one from Western Honduras earns its place in the range — a region that only moved into coffee cultivation in the 1960s, converting tobacco land into some of Central America's most productive growing soil. The caffeine is removed using the Swiss Water Process, which uses no chemicals and preserves the coffee's natural flavour integrity far better than solvent-based methods.
In the cup: milk chocolate, sweet caramel, apricot, and a fresh redcurrant brightness. Works as a pour-over or espresso — and genuinely holds up to both.
Origin & Profile
Coffee Origin: Honduras
Roast Profile: Medium roast (for espresso or filter).
Varietal: Caturra
Process: Swiss Water Process
Roast Profile: Medium roast (for espresso or filter).
Varietal: Caturra
Process: Swiss Water Process
Brew Guide
This medium/dark decaf roast from Honduras is excellent as an espresso or as a milky cappuccino or even as a V60 (18g in and 3 x 1 minute pours: 75ml, 75ml and 150ml. That is 250ml in total). Delicious to the last drop.
Roaster's Notes
Roasted decaf to a rich full body flavour holding its own tasty profile and satisfying to the last drop.
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