DECAF SINGLE ORIGIN
CREAMY / MEDIUM BODY / BALANCED
We have roasted the best caffeine-free coffee that is in season right now and strive to create a flavorful coffee with a nice sweetness and a medium-rich character.
Currently, the coffee comes from ten producers in the Huehuetenango region of Guatemala. Several of the farms are small, but together they have created a lot that gives a score of 84-85 points on a quality scale (so-called Specialty Coffee). This makes it different from 99% of all decaffeinated coffee produced, through both its high quality and its full transparency.
Producers: Primavera family and small producers:
Julio Ricardo Cano, Roberto Cano, Juan Gaspar Velasquez, Obeidy Aguilar, Jesus Martin Gaspar, Edgar Ambrocio, Antonio Escobar, Nelson Sanchez, Edy Martin, Jesus Velasquez
city: San Antonio Huista
Variety: Caturra, Catuai, Bourbon
Process: fermented in water bath and then sun dried.
To remove the caffeine in the coffee natural carbon dioxide (CO2) is used. The method benefits from the fact that carbon dioxide, when compressed, behaves both as gas and liquid and can thus bind with caffeine.
In the method, the steamed raw coffee beans are bathed in the compressed carbon dioxide and the caffeine is removed by filtration, in the same way as in the known Swiss Water process. The flavor components are retained in the bean throughout the process, instead of being leached and then returned (which is done in many other methods).
By this natural method, the good taste in the coffee is retained, which is one of the reasons why we think this method is the method of the future for producing decaffeinated coffee.