Guatemala De-Caff


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Butterworth & Son are proud to present our latest de-caff! Once again we’ve opted for a Sparkling Water CO2 method as we’re firm believers that its the best way to retain great flavour throughout the decaffeination process.


Association: Small Producers Jalapa
Legal representative: Pataleon Lopez
Region: Jalapa, Jalapa
Varietal: Pache San Ramon, Catuai, Bourbon, Caturra
Processing at Farm: Fully washed, fermented and sun dried at Finca El Hato, Fraijanes
Elevation: 1,700 – 1,900 masl
Rainfall: 1,500 – 2,500 ml PA
Coffee produced: 250,000 kg (avg. Year)
Temperature: 12 – 26℃
Water Supply: Water dams with rainwater only, there are very little water resources in this region, on of the main reasons no one has access to a wet mill.
Soil: Pumis soils, black rich soil dioxide.
Shade Trees: Chalum, Caspirol, Graviela & banana trees
Members: 46 members in the association, 3 of which are women
Town/City: Indigenous community of Santa Maria Xalapan Jalapa, Jalapa
Age of the coffee trees: The coffee plantations are roughly 15 years old and are pruned and renewed on a regular basis in order to produce quality coffee.

Bean or Ground?

Ground for Cafetiere, Ground for Espresso, Roasted whole Beans