El Caracol x El Rincon decaf, Honduras & Guetemala


Decaf blend with notes of cherry, plums and dark chocolate. Full bodied and sweet with a juicy, apple acidity.


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Bourbon, Caturra


Sparkling water decaffeinated

Cupping score

This decaf lot is a mixed central American blend of two different coffees, one from Honduras called El Caracol, meaning the snail, and one from El Rincon in Huehuetenango, Guatemala.

El Caracol

El Caracol is a small village in the San Pedro area of Copan, Honduras. The altitude in the area ranges from 1500 to 1600 metres above sea level and the main varieties grown are catuai, parainema, IHCAFE 90 and lempira.

This lot was made up of coffee from various small producers who each own around 3 to 5 hectares of land. The coffee was picked by the producers and their families themselves and processed at a centralised wet-mill before being dried on raised beds. These producers haven’t yet produced micro-lots, but this blend was intended to incentivize them to improve picking and processing in order to gain quality premiums.

El Rincon

This 25 hectare farm is situated in a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the character of this coffee.

The farm is owned by Yolanda Galindo and is run by farm manager Renardo Ovalle, who has transformed the production towards quality-focused micro-lots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new plants, along with other exotic varietals.

Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.


El Rincon
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