Sweet and complex. This decaf we’re truly proud of. A pronounced body, carrying through sticky molasses and orange marmalade. Gentle notes of prune and cinnamon spice cut through.
Molasses, Orange Marmelade, Prunes
- Origin Honduras
- Co-operative Productores Organicos Nueva Esperanza
- Variety Catuai / Caturra / Pacas
- Processing Swiss Water Decaf
- Certified Organic
The Productores Organicos Nueva Esperanza (PRONE) producer group is located in Sigatepeque, Comayagua. The group was established in 2008 and nowadays has over 100 registered members. They are active in 5 different municipalities near Sigatepeque. The main varieties cultivated in this region are Caturra, Catuai and Pacas.
The producers take care of the harvest on their farms. At the end of the harvest day, the cooperative organizes transport of the cherries or producers can bring it by their own means. The cherries are collected at a central mill for processing: Beneficio Los Castaños. This mill takes care of processing the cherries and drying the parchment.
What is “Swiss Water Process” Decaffeination?
The company behind Swiss Water Process is Canadian – not Swiss, surprisingly. The technology itself pioneered in Switzerland though. Coffees decaffeinated through the Swiss Water Process are different in that the technology does not use any kind of chemical agent to extract caffeine from the beans. The decaffeination process relies on osmosis and solubility characteristics of coffee beans.
First, they created a liquid called Green Coffee Extract. They obtained this by soaking a batch of green coffee beans in a tank of hot water. The water takes out caffeine molecules, but also good flavour oils and other soluble components. A carbon filter then filters this water. Due to the porosity of the filter, it only traps caffeine molecules. The result of this is a flavourful and caffeine-free liquid, super-saturated with coffee solubles on one side, and flavourless, caffeine-free green coffee beans on the other side. This batch of beans is useless and is discarded. What remains is the Green Coffee Extract (GCE). With this extract, the real decaffeination can begin.
Next, a fresh batch of green coffee beans is soaked in this GCE. Because it is already completely saturated with coffee solubles (flavour molecules and oils), the GCE does not extract any flavour from the new batch of beans. It will only remove the caffeine molecules. The GCE now contains the caffeine from the beans. The carbon filters in the system trap and retain the caffeine molecules in the liquid. These filters refresh the GCE, which is now free from caffeine as well. It flows back into the batch of coffee to extract more caffeine. This GCE flows continuously until the beans are 99.9% caffeine-free. The entire process takes 8 to 10 hours.
Since the Swiss Water Process does not use any chemicals for decaffeination, this type of decaf coffees can have organic certification. This assures you even more of the coffee’s cleanliness!