Notes of caramel, biscuit, chocolate, hazelnut, mint and citrus.
|Origin:||Marcala, La Paz, Montecillos (Honduras)|
|Variety:||Catuai, Caturra, Typica, Bourbon, Pacas et ihcafe 90|
|Price incl. VAT / bag Price excl. VAT / bag|
|1 bag||from 5 to 9||from 10 to 24||25 bags and +|
|250g - Whole||9,45 € 8,92 €||9,10 € 8,59 €||9,10 € 8,59 €||9,10 € 8,59 €|
|250g - Ground||9,45 € 8,92 €||9,10 € 8,59 €||9,10 € 8,59 €||9,10 € 8,59 €|
|1 Kg - Whole||31,75 € 29,95 €||31,22 € 29,45 €||30,69 € 28,95 €||30,16 € 28,45 €|
|1 Kg - Ground||31,75 € 29,95 €||31,22 € 29,45 €||30,69 € 28,95 €||30,16 € 28,45 €|
|Show prices incl. VAT Show prices excl. VAT|
This organic decaf coffee is a high quality 100% Arabica coffee sourced in the Marcala region of Honduras. In the cup, it has a gourmet profile with notes of caramel and hazelnut.
It is a blend of different arabica varieties: catuai, caturra, typica, bourbon, pacas and ihcafe 90. The coffee cherries are hand-picked and then wet-processed.
To remove the caffeine from the coffee beans and make decaf coffee, the green coffee has to be decaffeinated. There are several methods of decaffeination in the world. Our Lenca coffee has been processed in Canada and decaffeinated using a water-based process: the Swiss Water® Process. This is a natural treatment with no chemicals, which guarantees an ORGANIC coffee.
This coffee is produced by the RAOS cooperative. Created in 1996, RAOS is an indigenous cooperative of 250 members who grow coffee on the Marcala terroir at an altitude of around 1400 metres. Each member owns around 2.5 hectares. The cooperative is a pioneer in organic farming in this area, and is self-sufficient, focused on diversification and ecological and socio-cultural agricultural innovation.
Marcala is a municipality in the department of La Paz, in the south-west of Honduras, in the Montecillos region. A few years ago, the town had a large cooperative that brought together a number of small producers. When it broke up, the cooperative dropped all its member producers, leaving them with no processing plant for their coffees. Many producers decided to join forces to form new cooperatives. Marcala has both a dry and wet processing plant. They process most of their coffees themselves, and buy very little parchment coffee, only from producers to whom they give advice on processing.
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