Mayan Mountain Water Process Decaf


Cocoa, lemon and walnut notes.  Average acidity, above average body and average sweetness.

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This coffee is grown at an altitude of 800 – 1524 meters above sea level.

Its quality and consistency is attributed to its growth in the volcanic soil near Lake Yojoa.  The San Vincente exporters also have strict quality control measures.  San Vincente has helped over 1,500 coffee producers with planting, processing and curating speciality coffee lots.  It has been exporting coffee from this area of Honduras since 2001.

The coffee is dried mechanically.

Harvest season is from February to May.

Additional information

Weight 12 oz
Coffee Grind

Whole Bean, Percolator, French Press, Drip, Fine, Espresso, Turkish