Herminio Perdomo Romero is a founding member of Cafés Especiales Corquín (CAFESCOR), a cooperative dedicated to supporting producers and exporting high-quality coffee. His farm, Finca Alto de los Santos is 28 hectares and sits at 1,450 meters above sea level.

Coffee grows under a diverse variety of shade trees. In addition to Lempira, Herminio also cultivates IHCAFE-90, Red Catuai and Caturra. To protect the farm’s water source and the
environment, Herminio has maintained a 4-hectare buffer surrounding the water source.

Ripe, red cherry is selectively handpicked and pulped on an ecopulper. Parchment and remaining mucilage is laid on raised beds to dry. Parchment is raked frequently to ensure even drying.

In Primavera, the much beloved flavors of Atitlan and Chimaltenango are blended and then preserved using the natural Swiss Water decaffeination process.

Young consumers are driving decaf’s resurgence and, like their caffeine-drinking peers, they’re expecting specialty coffees and often traceability and certified. With more than 50% of the world’s population under 30, the demand for decaffeinated coffee – and the need for specialty decaf that tastes good and meets ethical or environmental standards – is rising.

Swiss Water offers an alternative to consumers concerned by methyl chloride (MC) and ethyl acetate (EA) processes. Because water processing does not use added chemical compounds, coffees can maintain organic certifications and customers can be assured by the absence of additional chemicals.

The process of decaffeination begins with pure water and ends with amazing coffee that is 99.9% caffeine free. The difficulty to decaffeination is that many of the flavor compounds that give coffee it excellent taste are, like caffeine, water soluble. Thus, any decaffeination method needs to single out and remove the caffeine molecule, while preserving as many of the flavor compounds as possible.

This coffee comes from Nelson Martinez of the Finca Las Flores in the region of Tolima, Colombia.

The coffee is part of the Partner Series from Forrest Coffee where farms are chosen for their unique coffees. produced at high altitude regions that have a higher acidity profile, with a soft but complex fruity profile combined with some sugar cane flavors.

The profile is made by the traditional process just with 100 % mature cherry and mixing sun and mechanical drying system!

Ichuga is one of 5 factories owned and operated by Kiama Farmer Cooperative Society (FCS). Located in Nyeri, near the town of Karatina, that station is located at 1,700 meters above sea level. This fruit- forward Fully washed coffee is juicy and clean with notes of currants, berries and citrus.

Nyeri’s red volcanic soil is rich in organic matter and nutrients, making it an excellent region for coffee production. Sucafina Kenya’s field team provides training to farmers and washing station employees. The station also receives financing from Sucafina to support maintenance and operating costs.

Farmers selectively handpick ripe cherry and deliver it to washing stations near them. Cherry is carefully sorted at intake where underripes and damaged cherry, along with any foreign matter, are removed.

Once sorted, ripe, red cherry is added straight to the hopper and pulped. Coffee is fermented and then washed in clean water to remove any remaining mucilage.

Wet parchment is sorted and any damaged beans that remain are removed. Then, parchment is moved to raised beds to finish drying. Here, it is turned regularly to ensure even drying and covered at the hottest part of the day and overnight to prevent cracking and/or condensation. Workers will also regularly inspect drying parchment and remove any damaged beans. Drying time is usually around two weeks, depending on the weather at the time.

Once dry, parchment is delivered to Kahawa Bora Millers, one of our sister companies in Kenya. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability.