100% decaffeinated coffee. Processed using the Swiss Water decaffeination method.
About the farmer(s)
Cooperativa Capucas
— Honduras
This coffee is produced by the Cooperative Cafetalera Capucas Limitada. It is named after the local town Las Capucas, situated on and around the Celaque mountain, the highest peak in Honduras.
Capucas was founded in 1999 by Jose Omar Rodriguez. Omar has been the general manager, since 2004.
The cooperative provides free health care & has their own football academy.
For more information on the decaffeination process go here.
region Celaque Mountain
farm/farmer Co-op members
altitude 1450-1600 meters
crop 2023
cultivar Bourbon, Catuai, Caturra
process Washed - Decaffeinated
Bourbon is a natural mutation of Typica originating from La Réunion {until 1848 known as Île Bourbon}. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, they can be either pink, yellow, orange or like this offering, red when ripe. Bourbon is 1/3rd more productive than Typica.
Catuai is a hybrid of Mundo Novo & Caturra developed in Brasil in the 40's. It is a compact plant with high yields & good flavour quality when grown at high altitudes.
Caturra is a mutation of Bourbon discovered in Brasil in 1937. The plant is a dwarf so it can be planted close together resulting in more production per hectare. Caturra has good flavour characteristics but is susceptible to disease.
Coffee drying at Cooperativa Capucas in the parabolic dryer.
Cooperativa Capucas members sorting coffee cherries.
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