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Grown under the shade on the volcanic highlands in the Sierra la Esperanza mountains of north-central Honduras, this coffee is decaffeinated using the mountain water process, which naturally eliminates more than 99% of caffeine. San Vicente started exporting coffee in 2001. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.