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Decaf Las Toltecas

Milk Chocolate, Marzipan, Cherry

Originele prijs €10,00 - Originele prijs €38,50
Originele prijs
€10,00 - €38,50
Huidige prijs €10,00


Producers within the
Aruco Cooperative


Corquín, Copán,


CO2 Decaf




1200-1400 MASL

Brew Advice

In: 19.5g
Out: 42g
Time: 30 sec

About this coffee

The Aruco Cooperative, established in 2006 with 14 producers, is located in the town of Corquín, Copán Department. It lies in the west of Honduras near the Guatemalan border. The producers established the cooperative as they felt their coffees were being under-appreciated by local buyers and they wanted to achieve prices that reflected the coffees they were producing. The name of the cooperative comes from the Río Aruco, whose source is in the Celaque National Park - home to the highest peak in Honduras.

The cooperative now supports over 200 producers in this region, ranging from 1000-1600 MASL and growing Bourbon, Caturra, Catuai Amarillo, Catuai Rojo, IHCAFE 90, Lempira, Obata, Maragogipe, Pacamara, Geisha and Parainema varieties. Aruco supports its members with technical assistance, quality and yield improvement, and financial support, all while promoting responsible farming in harmony with the environment - resulting in Aruco cooperative being organic certified. The cooperative now produces 260.000 69kg bags coffee annually, exporting around the world as well as selling to the internal Honduras market.

Comfort decaf for anyday, anytime!

This coffee is named after the original descendants of the area of Corquin where the Aruco cooperative is based. This coffee comes from 13 members of the Cooperative. It is a blend of Parainema, Lempira, IHCafe 90 and Red Catuai; and it's grown between 1200-1400 MASL. All the processing takes place at the centralised wet mill just outside of Corquín at 800 MASL. Here the conditions are much better for processing and for creating uniform and stable lots. The cherry is floated and washed before then being pulped and fermented in tiled tanks overnight for 12 – 16 hours. The coffee is then dried on the patios for 7 – 10 days depending on the weather. Sometimes they may need to use a mechanical drier if the climate has been wet. The driers are always kept below 40 degrees at a stable temperatures.

Then this coffee has gone through the CO2 decaffeination process. The dried green coffee is first steamed to open up the pores. Then it is soaked in subcritical carbondioxide (CO2). This liquid-like gas extracts the caffeine from the steamed coffee while preserving its flavour compounds. The caffeine rich subcritical CO2 is then evaporated into a gaseous state to remove the dissolved caffeine. After reforming it to its liquid-like subcritical state, this refreshed CO2 is reintroduced to the green coffee. This cycle continues until the caffeine level of the green beans drops to 0.08%. The leftover decaffeinated coffee is then dried under vacuum with a warm air bed.

Indulge yourself with coffee anytime, any day with this comfort decaf from Honduras. Enjoy its sweet milk chocolate and marzipan notes with a lovely cherry & orange undertone lighting things up.