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Organic Honduran Swiss Water Decaf

Green Unroasted Coffee
$10.95

Certifications

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Fair Trade Certified Kosher Certified Rainforest Alliance Certified Swiss Water Process USDA Organic Certified

About

Indulge in a rich and satisfying coffee, without the caffeine. Our Honduran Swiss Water Green Coffee is its best and brightest when roasted between medium and medium-dark. The Swiss Water Processing promises no chemicals were used during decaffeination and removes 99.9% of all caffeine.

Our unroasted, green coffee selection is intended for roasting purposes.

Bag of unroasted Organic Swiss Water Decaf Honduran coffee.

Altitude

1300 - 1500 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.

Environment

Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.

Precipitation

840 - 2400 mm

Temperature

13℃ - 29℃

Humidity

69%

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Swiss Water Process
The drying process

dried

Mechanical dried
The varietal type

varietal

Bourbon, Caturra, Catuai, Typica

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Apr

Export

Dec - June
A coffee farmer looks at a series of tiered coffee drying beds.

Honduras

The average altitude in the La Paz region of Honduras is around 1,300 – 1,500 masl (meters above sea level), which makes for exquisite coffee growing. Flavor profiles at this elevation tend to swing more chocolatey and spicier, and avid coffee lovers can expect to find notes of wine and vanilla in their brew. La Paz also enjoys favorable rainfall and warm temperatures during harvest season, which goes from December until April. Café Organico Marcala, S.A. (or COMSA) is taking the best of Marcala and making it better, both for the Earth and its people.

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