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Decaf - Aruco - Honduras


chocolate | nuga | honey


IHCafe 90, Лемпира (Lempira), Параинема (Parainema), Червей катуай (Red Catuai)

Sparkling Water Decaf

SKU decaf-aruco-honduras Category:


Aruco - Хондурас

This coffee is a blend of washed Honduras from the Aruco Coop. The blend is called Las Toltecas.
as Toltecas name comes from the original descendants of the area of Corquin where the Aruco cooperative is based. This coffee comes from 13 members of the Cooperative and is a blend of parainema, lempira, IHCafe 90 and red catuai. The coffee is grown between 1200-1400 masl. All the processing takes place at the centralized wet will just outside of Corquin at 800 masl. Here the conditions are much better for processing and for creating uniform and stable lots. The coffee is floated and washed before then being pulped and fermented in tiled tanks overnight for 12 – 16 hours. The coffee is then dried on the patios for 7 – 10 days weather depending. Sometimes they may need to use a mechanical drier if the climate has been wet. The driers are always kept below 40 degrees at stable temperatures.
The Aruco Cooperative, established in 2006 with 14 producers, is located in the town of Corquín, Copán Department, which lies in the west of Honduras near the Guatemalan border. The producers established the cooperative as they felt their coffees were being under-appreciated by local buyers and they wanted to achieve prices that reflected the coffees they were producing. The name of the cooperative comes from Río Aruco (river Aruco), whose source is in the Celaque National Park (home to the highest peak in Honduras).

This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby 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 coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

The process is outlined below:
The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting. There are several benefits to using this process for decaffeination: The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way. The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavor and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavor and smell. The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with specialty coffees. The by-products are 100% natural and recyclable.

Try Aruco at our coffee shop or order through our website to have it delivered!

Try our other specialty coffee beans!

Additional information

Weight 0.250 g

chocolate | nuga | honey




IHCafe 90, Лемпира (Lempira), Параинема (Parainema), Червей катуай (Red Catuai)


Sparkling Water Decaf


1300 м.




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