Decaf | Guatemala

DECAF GUATEMALA COFFEE

• Origin: Guatemala
• Region: Fraijanes, Acatenango and Huehuetenango
• Producers: Julio Melendez, Aurelio Villatoro, Ventura family
• Varietals: Bourbon, Caturra, Geisha
• Process: Washed, White Honey & EA Decaf Process*

*The Ethyl Acetate Decaf is a non-chemical process that works by soaking the green coffee in a bath of water and a solvent, ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee and allows for the extraction of the caffeine.

The coffee beans are removed from the bath and steamed at a low pressure to ensure there are no traces of E.A left. The finished product is almost entirely free of any caffeine content.