Honduras
Copán
"Dark chocolate, toffee, roasted walnut, brown sugar, orange peel"
- Altitude
- 1,000–1,500m
- Varietals
- Catuai, Pacas, Lempira, IHCAFE 90
- Process
- Washed, decaffeinated via Swiss Water Process (chemical-free)
- Harvest
- March
The story
Behind the bag.
If a customer wants the cleanest possible decaf process, this is it. Full coating body with low but present acidity. Works equally well as espresso decaf or comfort batch brew.
Sustainability practices
How this coffee is grown.
- Swiss Water Process: chemical-free decaffeination
Challenges & opportunities
Honduras has been hit hard by leaf rust — IHCAFE 90 and Lempira are rust-resistant cultivars developed in response.
Why we work with them
Our café decaf default. Customers can't tell it's decaf, which is the highest possible compliment.
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More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.