This blend is made up of two washed coffees coming from the Limu region of Ethiopia and from the Corquin region of Honduras. These two coffees blend well to give a bright and sweet and juicy decaffeinated coffee with a rich chocolate body.
Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections. The land was once wild forest and has been thinned slightly to accommodate the coffee, but the feeling of quiet solitude pervades amongst the native trees.
The coffee is picked by 400 seasonal workers employed during harvest season. At the farm’s collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market.
Jesus Lemus Leon is the owner of the farm El Mandarino, which is situated at 1350masl in the Gualme area of Corquin, Copan. The farm is planted with Catuai, Obata and Lempira, and 4 hectares is in full coffee production underneath the natural forest. Gualme is an area known for it’s great growing conditions for coffee and the wonderful cup quality and Jesus in particular has a very citric cup profile.
These coffees were decaffeinated using the sparkling water method, which uses carbonated water to gently remove the caffeine from the coffee. This method is much better for the environment than chemical methods and gives a better tasting coffee.