Farm: Various small holders
Variety: Pache San Ramon, Catuai, Bourbon, Caturra
Attitude: 1700 – 1900 MASL
Proc. Method: Fully washed, fermented, and sun dried at Finca El Hato, Frajanes. Using the CO2 method.
This coffee comes from the indigenous community of Santa Maria Xalapan, in Jalapa. It is grown by a small community of farmers who are part of the Association of Small Producers, in Jalapa, Guatemala. The idea for the Association was born in Santa Amellia Xalapa as a way to support the growing community of farmers. The Association has 46 members, 3 of which are women. The rich soil and high altitude make a great environment for the Association to grow corn, tomatoes, apples, peaches, and avocados, they then added coffee to great success. The coffee plantations are roughly 15 years old, they are pruned and renewed on a regular basis in order to produce quality coffee.
The decaffeination process uses carbon dioxide (CO2). The carbon dioxide is compressed so that it behaves partly like a gas and partly like a liquid, it then combines selectively with the caffeine content of the coffee bean itself. The steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through a charcoal filtering process. The flavour is retained in the bean throughout the process.
Tasting Notes: Milk chocolate with orange acidity, good body and a smooth mouth feel.