DECAF - GUATEMALA

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REGION: Jalapa, Fraijanes, Guatemala

PROCESS: Washed, CO2 process

VARIETAL: Bourbon, Caturra, Catuai & Pache

ALTITUDE: 1600-1700 MASL

NOTES: Dark chocolate, orange, hazelnut

Dark chocolate, orange and hazelnuts combine for a delicious decaf that doesn’t compromise on flavour! We’ve sourced this CO2 from our good friends at Primavera. It’s a regional blend of coffees from Marvin Carias and nearby farmers in the Jalapa region of Guatemala. For the CO2 decaffeination process, steamed beans are bathed in compressed carbon dioxide. The caffeine is removed from the carbon dioxide through charcoal filtering. The flavour components remain in the bean throughout this process, rather than being soaked out and then put back in again (as they are in the Swiss water and indirect solvent processes). 

From our Importer Partners, Primavera

Our Cafe del Valle is a regional blend of coffees from small farmers in the Jalapa region of Guatemala. This beautiful region is distinct from other growing regions of Guatemala; it boasts pine forests scattered across a mountainous landscape, teeming with birds and wildlife. Producers in this region typically sell cherry to centralised wet mills, which carefully conserve

water resources in the area. This coffee was grown by Marvin Carias and his family as well as coffee farmers that live near him, and processed at Marvin’s wet mill. Marvin has been working with us for several years now, and we have communicated some key elements of producing quality coffee - in particular, Marvin is strict about accepting only the ripest cherry when buying coffees from his neighbours. The farmers are small producers in the area and the blend is traceable to the farm level. Then, the coffees are processed carefully on drying patios overlooking the wooded landscape. This consistency and quality enables us to offer their coffee as the del Valle blend, and it boasts the rich, creamy body and sweet chocolate notes that set the Jalapa region apart.

Decaffeination processes using carbon dioxide (CO2) differ in their details. All take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavour components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.

Since carbon dioxide is the same ubiquitous and indisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future.

To get the best from your coffee please take a look at our brew guides HERE

ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE