Dark Roast Decaf
By request from our local partners as well as our online customers: our popular Mayan natural water process decaf is now available in a dark roast. Smooth and engaging, full bodied, with a clean finish. Plenty of flavor and notes of chocolate.
Elevation: 800 to 1524 meters
Varietals: Bourbon, Catimor, Catuai, Pacas
Milling Process: Decaf
Drying Process: Mechanical
Harvest Start Month: February
Harvest End Month: May
San Vicente started exporting coffee in 2001 and was the fulfillment of Fidel Paz’ father, Cantalicio Paz’s dream of having a successful coffee farm. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.