DECAF Guatemala La Ventura

DECAF Guatemala La Ventura

Sale price£9.50

A sweet and well-rounded blend from three wonderful farms in Guatemala. Decaffeinated using alcohol derived from sugar cane.
Caffeine-free coffee that doesn't sacrifice taste and flavour. Yes please!

TASTING NOTES:

Chocolate, honey, berries. A great all-round decaf; mellow acidity, good body and lovely sweetness.

Grind Type: Whole Beans

Grind Type
Bag Size: 250g

Bag Size
PRODUCER

Rafael Ventura, Julio Melendez, Aurelio Villatoro

REGION

Fraijanes, Huehuetenango

HARVEST

December - March

ALTITUDE

1500 - 1800 MASL

VARIETY

Bourbon, Caturra, Geisha

PROCESS

Washed, sun dried. Sugar-cane decaffeination.


ABOUT

Decaffeinated coffee should never feel like an afterthought.

We get incredible feedback on ours and this latest selection is another one we're very proud of - well rounded and sweet with just 0.1% caffeine content.

Our latest is a blend of three Guatemalan gems from farms in Fraijanes and Huehuetenango.

Tasting great as a filter and equally at home when brewed as espresso.

Sugar Cane Decaffeination

This coffee is decaffeinated using alcohol derived from sugar cane - one of our favoured ways of decaffeination. This leaves the coffee 99.9% caffeine free but sacrificing no taste or flavour. Yes please!

When extracting caffeine, water is not used in the process other than steaming and moistening at the prepping stage. Barely any water waste.

We also love that the process can be done at origin; our central and South American coffees are decaffeinated at facilities in Colombia and Mexico, in comparison to other facilities that are either in Europe or Canada. This avoids multiple ocean freight routes, which means this coffee has a reduced impact on the environment.

Sourcing in Guatemala

Our latest Seasonal Decaf was sourced from Guatemala with the help of Coffee Bird - a Guatemalan based and family run exporter working out of Antigua and Guatemala City.

The coffee used was purchased from three separate farms in Jalapa, Antigua and Huehuetenango. The processing was done at the individual farms before the coffee was blended and milled at Acatenango.

Pictured with our co-founder Mark Chislett is Rafael Ventura outside his farm in Jalapa. Rafael contributed the geisha coffee to this decaf blend. In addition the Ventura family's dry mill completed the final preparation before the coffee was decaffeinated and shipped to us here at the roastery.

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