Coffee:  Tucan Organic

Altitude: 1600 masl

Preparation:  washed

Varietal:  Catuai & Typica

Owner:   various smallholders

Location:  Chicomuselo and Comalapa, Chipas, Mexico

Roasted quite dark it is suitable for any style of preparation.

 Cupping notes: heavy body, chocolate, brown sugar, plum, honey, caramel.

 Coffee for this blend is grown under the shade trees. The cultural practice employed on the farm include pruning, weeding, fertilisation ( 90%organic and 10% in organic fertiliser of NPS). Harvesting of coffee is carried out in two methods depending to type of processing wet/washed/ and sundry/unwashed. For sun dried, the matured cherry is indiscriminately harvested by separating ground and tree cherry. While for washed coffee processing careful selection or picking of red cherries by hand is practiced for best quality coffee.

Let us give you some more information on the decaffeination process used for the specialty top coffees. It is quite fascinating. 

Sparkling water (CO2) decaffeination process:

 This process was discovered by Kurt Zosel at Max Planck Institute in 1988. Natural carbon dioxide ( which comes from prehistoric underground lakes) is combined with water to create 'sub-critical' conditions which creates a highly solvent substance  for caffeine in the coffee. It is gentle, natural and organically certified process and good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.