Honduras La Ardilla (Decaffeinated)

Honduras La Ardilla (Decaffeinated)

$26.00 SGD

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Origin Honduras
Notes Smooth and sweet, notes of hazelnut and nougat, with a broad, creamy mouthfeel.
Process Washed
Certification ACO Certified Organic
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From the highlands of Marcala, La Paz, La Ardilla is a community lot grown by smallholder farmers with a long-standing commitment to Organic agriculture. Catuai and Caturra coffees are cultivated between 1,200 and 1,750 metres above sea level, washed, then decaffeinated using the Swiss Water Process®. The result is a smooth, sweet espresso with notes of hazelnut and nougat and a broad, creamy mouthfeel.

We don’t believe solvents or chemical processing have a place in our food. Swiss Water removes caffeine without chemical solvents while preserving the coffee’s sweetness and character.

Origin Honduras
Region Marcala, La Paz
Producer La Ardilla smallholder community
Altitude 1,200–1,750 masl
Process Washed
Decaffeination Swiss Water Process®
Variety Catuai, Caturra
Harvest 2026
Profile Smooth & sweet, hazelnut & nougat
19.5g ground coffee dose
26 seconds
40g espresso shot yield
94.0º brew temperature

Our espresso recipes are developed on a La Marzocco Linea PB, using a Fiorenzato F71 grinder. We encourage you to play around to meet your personal tastes and equipment setup.

Sourced from smallholder producers in Marcala, La Paz, Honduras, and decaffeinated using the Swiss Water Process®, La Ardilla brings together Certified Organic coffee and gentle water-based decaffeination in our pursuit of the absolute best Organic Decaf coffee in Australia.

La Ardilla and the smallholder community

Marcala is a renowned coffee-growing region in La Paz, Honduras, where generations of smallholder farmers have built their livelihoods around coffee. The community has a strong history of Organic agriculture, with an emphasis on soil regeneration, biodiversity and farming methods designed to build healthier, more resilient farms.

Most producers cultivate farms smaller than two hectares. Catuai and Caturra are grown between 1,200 and 1,750 metres above sea level, where cooler temperatures allow cherries to mature more slowly. For this lot, ripe cherries are carefully selected and processed using the washed method.

The Swiss Water Process®

After washing and drying, the green coffee is decaffeinated using the Swiss Water Process®. Water, temperature and time remove caffeine without chemical solvents while preserving the coffee’s sweetness, structure and character. Once decaffeinated, the coffee is carefully dried, analysed and cupped before travelling to Melbourne for roasting at Dukes HQ.