We take decaf coffee seriously! Just like all our other coffees our Decaf selection is sourced seasonally and will change two to three times a year.

Our latest Seasonal Decaf is a sweet and well balanced blend from Cooperativa Todosantarita - the 'All Saints' Co-op. 

Todosantarita are based in San Antonio Huista, a small town in HueHuetenango, Guatemala. The coffee is a wonderful all-rounder and an easy drinker; tasting great as a filter and equally at home when brewed as espresso.

Our tasting notes: Caramel, Chocolate, Lime

Producers - Cooperativa Todosantarita
Altitude - 1350-1650 MASL
Varietal - Bourbon, Caturra
Harvest - December - March
Process - Washed

Swiss Water Decaffeination. 

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 - we don't think you'd know it was decaffeinated if it wasn't on the label! 

Huehuetenango is a municipality in the western highlands of Guatemala, running up to the border with Mexico and encompassing a lot of microclimates across its hills and valleys. Members of the Todosantarita cooperative are based in San Antonio Huista on the hills of the Sierra de los Cuchumatanes, the highest non-volcanic mountain range in Central America. Todosantarita stands for ‘All Saints’ and refers to the infamous 1st November celebration of Saints that centralize around a yearly horse race.

In March 1986, 17 people created a group that was the precursor to Todosantarita and with the help and expertise of Fedecocagua, Todosantarita cooperative was formally set up 6 years later.

Since its inception, they have been able to improve the local infrastructure with both building works and road repair. Their proudest achievement to date is the construction of a school to serve their remote community.

In addition the co-operative has been able to fund a library, clinic and drinking water improvements too. The Cooperative now consists of 131 members.

Recent challenges have been presented to the group in the form of increased costs of fertilisers, up to three times pre-pandemic costs, as well as a drop in available pickers in harvest times.

Like coffee production in much of Central and South America there is a general shortage of young workers coming through, as it is easier to earn better money abroad and send it back to support the family. That said the cooperative has a relatively young age of 50, and 20% of members are between 22 and 35 which is a heartening sign.


To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.