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Decaf, Guatemala, Santa Cruz Barillas

An all day drinking decaf, we taste apple, lemon, and chocolate creme.

Grower

Asociación Barillense de Agricultores (ASOBAGRI)


Altitude

1650 masl


Variety

Bourbon, Catuai, and Caturra


Soil

Clay minerals


Region

Santa Cruz Barillas, Huehuetenango, Guatemala


Process

Fully washed and dried in the sun


Harvest

October - April


Certification

Fair Trade (FT FLO/USA) | Organic at Origin

Decaffeination Water Process

The green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.


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