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Coffee Origin: Central and South America
Coffee Certification: Fair Trade Organic
This Premium Fair Trade Organic decaffeinated blend was inspired by the setting sun behind the famous Mayan ruins of Copan. It contains both the Mayan and Peruvian decaffeinated coffees which creates a subtle sweetness with notes of lemon and honey, accented by a hint of floral with a smooth, chocolaty finish. These beans are decaffeinated using the Royal Select Water Process thus allowing the coffee to retain most of its original flavor profile.
The Mayan Sunset decaffeinated blend is perfect for anyone who enjoys a full bodied coffee but is looking for a caffeine-free option for the start of their day or for an after dinner coffee.
All of our Central American coffees are grade SHG and are of the highest quality specialty coffees available.
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Honduras Marcala Estate is grown by a group a farmers under the name, "Cafe Organico Marcala S.A. or COMSA. It originated from a group of organized producers in the Savings and Credit Rural Box of 2000, interested in selling their coffee to differentiated markets and at better prices. With the support of FUNDER it was founded on December 13th, 2001 as a Variable Stock Corporation. It is formed by 316 partners. COMSA produces around 26,145 quintals of exportable golden coffee. It has the necessary facilities for the wet processing procedure, hiring the processing services for the exportation. Currently the company exports coffee with the Fair Trade Seal, Bio-Latin Organic and Denomination of Origin Marcala (DOP), there are advances for the certification of 50 producers for the UTZ seal.
The Royal Select Water Decaffeination process uses clean, pure water from the highest mountain in Mexico. In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the individual coffee's flavor, so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9% caffeine free. Once the decaffeination is finished the beans are dried and packed. We are finding the coffee decaffeinated in this ultra modern Mexican plant to be the purest and cleanest we have found. In addition, the process can be performed on relatively small lots of coffee - this means top quality coffees, rather than volume coffees - can be decaffeinated.
Honduran coffees are graded based upon the altitude at which they were grown and classified as either Strictly High Grown (SHG), High Grown (HG), and Central Standard. Coffee trees grown in select mountainous regions in altitudes between 4,000 and 6,000 foot elevations are considered specialty coffees. The low temperatures and high altitudes aid in producing a slow maturing fruit as well as a harder, more dense bean. High Grown (HG) coffee grows at altitudes between 2,000 and 3,900 feet above sea level, and Central Standard below an altitude of 2,300 feet in a warmer climate. Once the coffee is harvested, the raw beans are all hand sorted by what is called the European Preparation (EP), to remove any defective beans and foreign material.
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