Honduras El Chino Mexcian Water Decaffeinated 2010-2011


Bean name Honduras El Chino Mexcian Water Decaffeinated 2010-2011
Country Honduras
Other info Water Decaffeinated


Finca El Chino lies at around 1,370 metres above sea level in Marcala, a lush, fertile area in the centre-west of Honduras. It was founded over 40 years ago by Don Carlos Moreno, the father-in-law of the current owner.

Don Carlos' aim was to earn enough from his coffee farm to pay for the education of his three young daughters, who grew up helping their father on the farm. Eventually they got to university and were awarded degrees in medicine, pharmacy and agricultural science. The oldest daughter, Carla Patricia Moreno, who studied medicine, met her husband around this time - Marco Tulio Lozano, who now runs the farm alongside Carla Patricia.

At first the pair continued to farm in the usual way, selling unprocessed and semi-processed cherries in the local market. More recently, however, they have joined the COMSA cooperative, an organisation made up of mianly small producers who take great care (a) to produce the finest quality coffee they can and (b) to maintain their natural environoment. This has given El Chino access to the international specialty market, where the farm receives a far higher price in return for its premium quality beans.

This coffee has been sent for decaffeination at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba (known as Citlatepetl in the indigenous language) to gently remove the caffeine from the green beans.

In the cup exect chocolate undertones with a big acidty of citrus fruits, really quite complex for a decaf, and one that's very exciting. The mouthfeel is amazing, thick and gloopy and really sticks around in a good way.

Cupping notes

Clean cup 6/8
Sweetness 7/8
Acidity 6/8
Mouthfeel 6/8
Flavour 6/8
Aftertaste 6/8
Balance 6/8
Overall 6/8
Correction +36
Total 85

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