An indulgent treat with luscious caramel, chocolate and nutty notes to delight the senses. Uncompromising flavour, Guatemala Swiss Water Decaffeinated is best enjoyed whilst the sun melts into the horizon.
Caramel, Chocolate, Nutty
A Central American coffee growing sensation, Guatemala has grown and served coffee since 1747. One of the top 10 coffee producers in the world, Guatemala coffee is characterised by its rich volcanic soil, low humidity, sun and cool nights. In the cup this Guatemalan coffee delights with notes of Custard Cream biscuits, combining with caramel and chocolate.
Swiss Water Decaffeination is an entirely chemical free process, developed in Switzerland in the 1930s but only used commercially from the 1980s. The Guatemala coffee beans are immersed in very hot water to extract the caffeine, the liquid is then passed through a series of special charcoal filters designed to trap caffeine molecules and allow coffee oils and flavour molecules to pass through to and be collected. The residual water is known as Green Coffee Extract (GCE), this liquid rich in coffee oils and flavour molecules is kept and used to wash a new batch of beans. As the new batch of beans passes through the GCE they can’t lose their oils or flavour molecules as the liquid is already totally saturated and can’t absorb any more.
The result is beans that have been decaffeinated (up to 99.9% of the caffeine removed) but remain rich in flavour and coffee oils, which can then be dried and then sent to be roast and ground.
RECOMMENDED BREW METHOD
Guatemala Swiss Water Decaffeinated is best brewed through a cafetière or Aeropress.
ROAST PROFILE MEDIUM
SCA SCORE 81.50
HARVEST NOVEMBER – MARCH
PROCESS SWISS WATER, WASHED
VARIETY SINGLE ORIGIN
ALTITUDE 1100-1600 masl