Decaf - Honduras

Produced by:

This nanolot decaf was made possible from the contributions of the following producers: E. Sabillon, R. Ramos, R. Melgar, N. Ramirez, E. Gomez, F. Sabillon, A. Navarro in Santa Barbara, Honduras. The coffee is purchased for this blend from our friends at BSV and import it to the UK, prior to sending it for processing in Bremen. As with everything we buy from BSV, this lot is fully traceable, with different producers drifting in and out of the blend depending on when it's purchased.

Santa Barbara, Honduras

Santa Barbara, Honduras is a renowned coffee-producing region known for its high-quality Arabica beans. Coffee from Santa Barbara is often characterized by its fruity, floral, and chocolatey tasting notes, with a balanced acidity and sweetness. The unique combination of climate, altitude, and soil in the Santa Barbara mountains, particularly near Yojoa Lake, contributes to the distinct flavor profile of the coffee.

E.A. Decaf using Honey, Anaerobic Honey, Natural and Washed lots

This coffee is decaffeinated using Ethyl acetate (EA), a natural component of sugar cane, coffee, and fruits such as strawberries and bananas. It is highly selective with respect to caffeine and can physically extract it from green coffee beans in a gentle, but targeted manner.

The coffee is exported from Honduras to Breman, Germany for decaffeination. Coffein Compagnie are a family-owned business in Bremen that have been operating nearly 100 years, specialising in coffee decaffeination.