Honduran coffee really tends to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian.  This is trurly a great tasting cup that is easy to drink.
 
During the MWP (mountain water process), the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.
 
Tasting Notes:
A very clean, fuller bodied, smooth and chocolaty cup. A lower acidity offering that’s hard to tell its a decaf. The stronger chocolate undertones mix very well with the floral sweetness on top to create a lovely balance.