Sourced from the highlands of Santa Cruz Barillas in Huehuetenango, Guatemala, this coffee is an exceptional example of what makes a great coffee that just happens to be decaf. Cultivated at elevations reaching 1,650 meters above sea level and comprised of Bourbon, Catuai, and Caturra varieties, our small batch roast produces a cup that is rich and complex with notes of lemon, apple juice and chocolate.
Region: Huehuetenango, pronounced “Way-way-teh-NAHN-go,” is one of Guatemala's most renowned coffee-growing regions. Its name, derived from the Nahuatl language, translates to "Place of the Ancients," reflecting its deep cultural and historical roots. Nestled in the rugged Cuchumatanes mountain range, Huehuetenango's high altitudes, fertile volcanic soil, and microclimates make it ideal for producing some of the world’s most distinctive and high-quality coffees.
Producer: ASOBAGRI, the Asociación Barillense de Agricultores, a renowned cooperative in Huehuetenango, Guatemala, unites over 1,400 indigenous farming families across 80 communities. Dedicated to producing high-quality, organic coffee, ASOBAGRI prioritizes sustainable and Fair Trade practices, ensuring environmental stewardship and fair compensation for its members. Known for specialty-grade coffee with distinctive flavors, the cooperative also empowers women farmers through initiatives like Café Femenino and invests in youth agroforestry programs to sustain future coffee farming. ASOBAGRI’s commitment to community development, including education and health projects, enhances the well-being of its members while delivering exceptional coffee to global markets.
Process: This coffee utilized a fully washed and sun-dried process. Ripe cherries are hand-picked and depulped to remove the outer skin. The beans are then fermented to dissolve the mucilage, washed, and finally sun-dried on raised beds. This traditional method enhances the coffee's clarity and brightness, resulting in a clean, sweet, and vibrant cup.
Decaffeination: This coffee is crafted using the Swiss Water® Process, a 100% chemical-free method that removes caffeine while preserving the coffee's rich flavors. Green coffee beans are first soaked in pure water to create a Green Coffee Extract (GCE). The coffee to be decaffeinated is then soaked in the GCE, allowing caffeine to migrate from the beans to the CGE naturally through osmosis while the flavor compounds remain intact. This process continues for 8–10 hours until the beans are 99.9% caffeine-free. The caffeine is then filtered out of the CGE, which is reused, and the beans are dried and packaged to later be roasted for a clean, flavorful, and satisfying decaf experience.
Certifications: Fair Trade (FT FLO/USA), Organic. By choosing this coffee, you support fair wages and environmentally friendly cultivation methods.
Our packaging is intentionally designed to be composted. The bag, including the degassing valve, are comprised of PLA and are 100% compostable. The box can be composted or recycled (please remove the label prior to composting).
