DECAF - Jalapa, Guatemala
Brown Sugar, Chocolade, Raisin
Producer: Santa Amelia Xalapa
Variety: Pache, San Ramon
Processing: Washed CO2 Decaffeinated
Altitude: 1,700m - 1,900m
This coffee comes from Santa Amellia Xalapa. The idea of growing coffee in this region is a way to support a growing community of farmers. They excel in growing: Corn, Tomato, Apples, Peaches and Avocado - And now also coffee.
Because of the fantastic soil composition and the great height at which the coffee grows, coffee is now a great success here. The idea was born when a Spanish organization visited them and encouraged an organized community to support each other and find better markets for their quality products.
With the help of our partner, Primavera, they became a formal association in February 2017.
When it comes to taste, this coffee has a delicious combination of brown sugar, chocolate and raisins. The rich sweetness of brown sugar blends harmoniously with the delicious notes of chocolate, creating a smooth taste. The hint of raisins adds a touch of fruity sweetness.
Decaffeinated processes with carbon dioxide (CO2) differ in details. All benefit from the fact that carbon dioxide, when compressed, behaves part like a gas and part like a liquid, and has the ability to selectively combine with caffeine. In the most commonly used CO2 process, the steamed beans are immersed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide by carbon filtration. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in.
Since carbon dioxide is the same ubiquitous 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, carbon dioxide methods appear to be the decaffeinated wave of the future