Origin: Guatemala Confused? Check out our Coffee Terminology
Farm: Community lot | Santa Maria Xalapan Jalapa, Jalapa
Altitude: 1700 – 1900 MASL
Varietals: Pache, San Ramón, Catuaí, Bourbon, Caturra
Process: CO2 Decaffeination
The idea of growing coffee was born in Santa Amellia Xalapa as a way of supporting a growing community of farmers. They excelled at growing corn, tomato, apples, peaches and avocado. Due to the richness of the soils and the high altitude at where they are located, coffee growing has been a success.
Decaffeination processes using carbon dioxide (CO2) differ in their details. All take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavour components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes. Since carbon dioxide is the same ubiquitous and indisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavour components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating way of the future.