Decafe Coffee - Mountain Water Process

Decafe Coffee - Mountain Water Process

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Decaffeinated coffee (Mountain Water Process)

Origin: Diego Fernando Lopez Davilla

Finca San Francisco

Diego began as a coffee producer in when he acquired his farm in the village of San Francisco, La Florida Nariño. With a background as an agronomist he had already worked many years of his life on farms. Using this experience, particularly in the control of diseases and insect control, he decided to plant the majority of his farm in Caturra for its perceived better cup profile.

Constantly striving for improvements and innovation, Diego begun experimenting with honeys and naturals a few years ago. Picking only the ripest cherries, Diego achieves an incredibly sweet and complex cup. The low humidity at his farm allows him to dry coffee very slowly under shaded tunnels, resulting in a very clean cup. On the back of a number of successful harvests, Diego expanded his raised bed and tunnel facilities for the 2019 crop, allowing him to produce more honeys and naturals.

General information
 
Variety: Caturra
Processing: Washed
Crop year: 2021
 
Sensorial information
 
Cupping score: 85 - Brown Sugar, Cherry, Coco, Golden Raisin & Orange
More about the area:
At Chanjul farm there are currently around 85 workers today. Joaquín Perez is the manager, in charge of coordinating the activities throughout the year. The favorite sport of the people in Chanjul is without a doubt soccer, their biggest rival is Guadalupe Zajú with whom they play regularly; currently Chanjul is the champion of the last tournament between farms (Guadalupe Zajú and San Antonio) and AMSA Tapachula.
The children (before covid) attended the school on the farm every day, where the Teacher has been working on the farm for 4 years. As is common in the region, most of the workers are Guatemalan migrants, who with the great experience acquired on the farms in the San Marcos and Huehuetenango regions, help us to produce more and better coffee. The farm is located in the border region of Mexico and Guatemala a few kilometers from the Tacaná volcano,
The coffee at Chanjul is 100% shade-grown (the farm is Rainforest Alliance and C.A.F.E. Practices certified). Shade is well-managed and designed to be multi-purpose. Magnolia from Guatemala has been selected due to the fact that it is evergreen and helps to move nitrogen to the soil.
Besides, it is a tree with a relatively high canopy. All coffee on the farm is selectively hand-harvested and sorted once delivered to the farms wet mill. Today it is a 100% rust free and resistant farm. The philosophy is to produce coffee in a sustainable way by regularly investing in infrastructure for the benefit of farm workers