Organic Cuba Mia Decaf Blend

This coffee is sourced from Cooperativa Cafetalera Capucas Limitada (COCAFCAL) , a cooperative of smallholder coffee farmers located in the mountainous San Pedro de Copán region of western Honduras. Here, lush highland terrain near Celaque National Park provides fertile, volcanic‑influenced clay‑rich soil at elevations from approximately 1,350 to 1,600 meters above sea level , ideal for cultivating high‑quality Arabica varieties such as Caturra, Bourbon, Catuai, IHCAFE 90, and Lempira.

Founded in 1999 by local farmers to help small producers access markets, COCAFCAL unites hundreds of members who each tend their own family plots. The cooperative offers technical support, organic certification guidance, and collective marketing that strengthens both the quality of the coffee and the economic resilience of its communities. Members harvest ripe cherries by hand, then bring them to the coop’s processing facilities where the coffee is fully washed , dried, and prepared under rigorous quality standards before export and Swiss Water decaffeination.

Beyond coffee production, COCAFCAL invests in community wellbeing — from educational programs and environmental stewardship to infrastructure improvements — reflecting its commitment to sustainable agriculture and social development. The result is a decaffeinated organic coffee that preserves the expressive character of Honduran highland beans while representing the cooperative’s collaborative spirit and dedication to responsible farming.

This coffee is sourced from smallholder farming communities in the volcanic highlands of Flores Island in East Nusa Tenggara, Indonesia, particularly around the Bajawa, Ngada, and Manggarai regions. Coffee cultivation in Flores is dominated by multi-generational family farms, where producers typically manage small plots situated along steep mountain terrain between 1,200 and 2,200 meters above sea level. The region’s fertile clay-mineral rich volcanic loam soils, formed by centuries of volcanic activity, provide exceptional nutrient density and water retention that contribute to the coffee’s heavy body, earthy sweetness, and layered spice characteristics.

Farmers in Flores traditionally grow coffee beneath shade trees alongside vegetables, spices, and fruit crops using low-input agroforestry methods that support biodiversity and soil preservation. Harvesting is done entirely by hand, with ripe cherries selectively picked throughout the season before being processed using a combination of natural, washed, and traditional Indonesian wet-hulled methods. These processing styles help create the deep, syrupy texture and rustic complexity commonly associated with coffees from Eastern Indonesia.

The coffee is collected through local cooperative networks and regional processors that assist small producers with milling, quality control, export preparation, and certification support. Select lots are curated based on cup quality and consistency before undergoing the Swiss Water® decaffeination process, which removes caffeine while preserving the coffee’s original flavor profile. Rather than representing a single estate, this coffee reflects the collective craftsmanship of Flores’ smallholder coffee communities and the distinctive volcanic terroir of the Indonesian archipelago.