HONDURAS PACAVITA - DECAF - Swiss Water® Process

burro decaf.jpg
burro decaf.jpg

HONDURAS PACAVITA - DECAF - Swiss Water® Process


This decaf coffee was brought to us a USDA organic coffee. After the decaf process, we did not continue the certifiation. Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.


Region Intibuca and Lempira departments

Altitude 1400-1700


Silvestre Vasquez & Joel Lopez. Processed by Swiss Water.


Lempiras, Caturra, Catuai, IHCAFE 90


Washed and Swiss Water


  • FLAVOR: Green Apple, Milk Chocolate, Stone Fruit

  • BODY: Juicy

  • ACIDITY: Bright

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