Over the last two decades, government incentives and the dedication of producers, exporters, and support organizations have transformed Honduras's coffee quality and reputation. This coffee comes from the main coffee growing regions of Honduras, with varied geographies and climates lending to stunning cup profiles.
Swiss Water Process decaffeination uses diffusion, not osmosis. First, green coffee beans are soaked in water to extract all caffeine and flavor compounds. The beans are discarded, and the liquid is carbon-filtered to remove caffeine, leaving a flavor-rich green coffee extract. To decaffeinate subsequent batches, new beans are soaked in this extract. This saturated solution allows caffeine to leave while keeping original flavors intact. Like a yeast "mother," once created, the solution is maintained and regenerated simply by adding clean water.
