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San Vicente, who began exporting coffee in 2001, was started by the Paz family. 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 and the microclimate caused by Lake Yojoa at the base of the mountain. In 2014, Fidel Paz coordinated over 80 families in creating an organic and fair trade cooperative. The coop prides themselves in producing a high quality, sustainable product while rewarding the members with better prices for their families.
Cupping notes : Sweet cocoa and raisin at full medium roast.
Try before you stock up with a 1/2 pound sample!
by Karen Katz on March 12, 2021
Great taste! We've tried so many organic decaf beans and so far only Morning Glory has been acceptable. So we can add this to our list of favorites.
by Craig from Manassas VA on January 16, 2021
I roasted this last week and enjoyed it the most out of all the decaf beans that I've roasted so far. Roasted it to full city. It has a delightful smell which is harder to achieve with decaf.
by Matt on October 14, 2020
This is a nice decaf. Tastes good from a medium-light up to rolling 2C. As with any decaf, it still tastes "different" than a caffinated coffee. That's not to say it's bad, just different. The MWP and SWP are wonderful at leaving behind nice origin flavors, but it's still a decaf. You can tell as soon as you drink it. That being said, it's still very good. Definitely would buy again and recommend.
by PJ Overton on June 5, 2019
Roasts alittle differently than caffinated beans in timing, but roasts up perfectly! Full flavor. :)
by Jessie on March 30, 2019
I bought it for my husband together with the Peru decaf. I prefer this one, although they are 2 very good decaf. This one has a sweeter note. Good description on the website. It's a great coffee to have with dessert! Very nice!
by Jim on February 17, 2019
By far the best tasting decaf ever! My wife says it is the best tasting coffee she has ever had. The raw bean looks dark and shriveled, but roast it past the second crack and the result is the most beautiful bean ever with a taste to match.
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