HONDURAS

Decaf Swiss Water Process - Organic Honduras

March 10, 2026 0 comments

Experience smooth, chemical-free decaf with this Organic Honduras coffee, Swiss Water Processed to preserve its natural flavors. Grown at high altitudes on sustainable farms, it offers rich milk chocolate, roasted almond, and caramel notes, balanced acidity, and a clean finish — perfect for a flavorful, caffeine-free cup.

AT A GLANCE

ORIGIN

Honduras

VARIETAL

Caturra • Bourbon • Typica

REGION

Copán and surrounding highland regions

PROCESS

Decaf • Fully Washed

PRODUCER

Cooperativa Cafetalera Capucas Limitada (COCAFCAL)

ALTITUDE

1,350 to 1,600 meters

CERTIFICATION

Swiss Water, USDA Organic

HARVEST

November–February

THE STORY BEHIND THIS COFFEE

This USDA Organic-certified decaffeinated coffee comes from the highlands of Honduras, particularly Copán and surrounding highland regions, where fertile volcanic soils, consistent rainfall, and elevated terrain create favorable conditions for specialty Arabica coffee. Cultivated by smallholder farmers using organic practices, the coffee reflects a commitment to responsible farming, environmental stewardship, and careful quality management.

Grown between 1,200 and 1,600 MASL, this lot features Caturra, Bourbon, and Typica varieties. Fully washed after harvesting ripe cherries, the coffee is carefully processed and sun-dried to preserve its clarity and balance. Caffeine is then removed using the Swiss Water Process, a chemical-free, water-based method designed to retain the coffee’s natural character. The result is a smooth, well-balanced cup with gentle acidity, medium body, caramel sweetness, and notes of milk chocolate, roasted almond, and caramel.

This Honduras decaf brings together high-altitude cultivation, organic farming, and careful washed processing with a clean, smooth, and satisfying cup, offering the character of specialty coffee without the caffeine.

Cooperativa Cafetalera Capucas Limitada (COCAFCAL)

GROWING CONDITIONS

ELEVATION

Grown at 1,200–1,600 MASL, the high elevation supports slower coffee development, helping build balanced sweetness, acidity, and flavor complexity.

CLIMATE

A humid highland climate with consistent rainfall provides favorable conditions for healthy Arabica growth and steady cherry development.

SOIL

Fertile volcanic soils provide essential nutrients for healthy coffee plants and support productive cultivation across the mountainous highlands of Honduras.

SUSTAINABILITY

Organic farming practices and environmentally responsible cultivation support soil health, water conservation, and long-term sustainability for smallholder coffee farms.

VARIETAL – CATURRA, BOURBON, TYPICA

Caturra, Bourbon, and Typica are three classic Arabica varieties with a long history in Central American coffee production. Well-suited to the highland conditions of Honduras, Caturra is valued for its bright acidity, clean cup quality, and balanced structure , while Bourbon is known for its sweetness, complexity, and smooth body . Typica contributes refined cup quality, clarity, and balanced flavor .

Together, these varieties complement the region’s high-altitude growing conditions, fertile volcanic soils, and consistent rainfall , producing a coffee with a smooth body, gentle acidity, and caramel-like sweetness , with flavors of milk chocolate, almond, and caramel .

VARIETAL IN FOCUS

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

Bourbon

ORIGIN

A natural mutation of Typica that developed on Réunion Island.

CHARACTERISTICS

Medium yield, broader leaves, susceptible to disease but excellent quality.

CUP PROFILE

Sweet, complex, round body with chocolate and subtle fruit notes.

ROLE IN THIS LOT

Adds sweetness and complexity to the cup.

Typica

ORIGIN

The original Arabica, spread from Ethiopia to Yemen and then worldwide.

CHARACTERISTICS

"Tall plant, low yield, highly susceptible to disease.

CUP PROFILE

Clean, sweet, and well-balanced with complex acidity and subtle fruit.

ROLE IN THIS LOT

Contributes elegant clarity and refined sweetness.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

›

2. SORTING

Cherries are sorted to remove underripe or damaged ones.

›

3. DRYING

Naturally dried on raised beds under the sun with regular turning.

›

4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

›

5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Honduras Coffee Drying Process

1

SUN DRYING

After fully washed processing, the coffee is sun-dried to gradually reduce moisture while helping preserve the coffee’s natural clarity and flavor characteristics.

2

CAREFUL DRYING

The coffee is dried under controlled conditions to encourage gradual moisture reduction, helping maintain the lot’s clean cup profile, gentle acidity, and balanced sweetness.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches an appropriate moisture level for stable storage and further preparation, helping protect its milk chocolate, almond, and caramel characteristics.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Milk Chocolate

Almond

Caramel

BODY

Medium

ACIDITY

Low to Medium

SWEETNESS

Medium

WHY WE SELECTED THIS LOT

Why We Selected This Lot

We selected this Lot 1270 for its combination of high-altitude cultivation, organic farming, and careful Swiss Water decaffeination. Sourced from smallholder farmers in the highlands of Copán, the coffee reflects the region’s favorable growing conditions and commitment to responsible agriculture.

The Swiss Water Process allows us to offer a thoughtfully crafted decaf while preserving the coffee’s natural character, with a smooth body, gentle acidity, and comforting notes of milk chocolate, roasted almond, and caramel.

For Artizan Coffee, this lot represents our commitment to making specialty-quality coffee more accessible, including for those who prefer a decaffeinated option—without compromising on flavor, sourcing, or quality.

SHOP COFFEES FROM THIS ARRIVAL