The San Vincente Estate began exporting coffee in 2001. It was established by Fidel Paz, and it is the culmination of the lifelong dream of his father, Cantalicio Paz. Since then, the coffees grown in the area of Santa Barbara have become world famous for their quality. The exceptional nature of these coffees can be attributed to fertile volcanic soil, the micro-climate caused by Lake Yojoa at the base of the mountain, and the meticulous nature of the people in charge of quality control at San Vicente. Not only just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty lots. This strong relationship based on trust, hard work, and passion for coffee shows in the cup.
This coffee has been decaffeinated using the natural “Swiss Water Process.” In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the flavor; thus, during the extraction of the caffeine, the beans maintain their original components.
To separate the caffeine from the water containing the soluble components, the water passes through a special filter which removes the caffeine. This results in “coffee solid solubles charged water” saturated with the flavor components but free of caffeine, which is used again in the extraction process.
As a result of this process, we can enjoy a still-tasty coffee that is 99.9% caffeine free.
This is also a Rainforest Alliance certified coffee. Farms that are so certified are managed according to rigorous environmental, social, and economic criteria designed to conserve wildlife; safeguard soils and waterways; protect workers, their families and local communities; and increase livelihoods in order to achieve true, long-term sustainability.