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Guatemala Finca Camelias SWP Decaf

Dark roasts are very sweet, with a pine smell and red fruit on the break. The cup profile is on the basic side, but definitely makes for a nice daily drinking coffee, especially in the Full City roast range. There's a taste of dried apple and brown rice syrup - it's a rustic sweetness. The finish is straight forward and like cocoa powder. This coffee will do best at Full City - Full City+ roast range.
Out of stock
85.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process, then SWP Decaf
Drying Method Patio Sun-dried
Arrival date Nov 5 2013
Lot size 37bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB
Appearance .0 d/300gr, 17-18 Screen
Roast Recommendations I prefer a darker roast here, and this dense coffee can certainly take it: FC to FC+.
Weight 1 LB
Recommended for Espresso Yes
Here's another custom decaf handled for us by the wonderful folks at Swiss Water. This lot comes to us from the Camelias farm in Patzun, a subregion of Chimaltenango, and within striking distance of Lake Atitlan. The town of Patzun is nestled in a canyon just below 2000 meters above sea level, and with plenty of shade for growing coffee. The farm is planted in a surprising amount of Typica, mixed in with the typical Bourbon and Caturra varietals you'd expect. Processing is handled at the farm - depulping, 24 hour fermentation, washing in cement channels, and finally drying on exposed patios. The coffee from this farm is very sweet, and using a water process for decaffeination helps ensure that it retains much of the original profile. This one has some of that 'decaf' flavor (think herbal) you find in most decafs, but is far above the majority of the rather middling offers we come across.
Camelias SWP decaf is fairly straight forward, with good sweetness all the way through. There's a nice smell of light brown sugar in the dry grounds with a hint of cherry, and a touch of that decaf/herbal smell to it. It's not overpowering though, and the sweetness wins out when adding hot water. The wet crust has a smell of amaretto, or almond paste, with a buttery/brown sugar note. Dark roasts are very sweet, with a pine smell and red fruit on the break. The cup profile is on the basic side, but definitely makes for a nice daily drinking coffee, especially in the Full City roast range. There's a taste of dried apple and brown rice syrup - it's a rustic sweetness. The finish is straight forward and like cocoa powder. This coffee will do best at Full City - Full City+ roast range. Will hold up well to the addition of milk for those who like cream!