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Guatemala Huehuetenango Small Producers SWP Decaf

An all-around great SWP decaf coffee. The cup shows raw sugar to cane juice sweetness, and top notes of apple, and baking spices. City roasts may be a tad too light for my taste, grain/decaf notes coming through. City+ is a very balanced cup, with subtle acidity, and a fairly clean finish. City+ to Full City+. SO Espresso.
Out of stock
87
  • 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 Oct 27 2014
Lot size 32bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra, Typica
Grade SHB/EP
Appearance .6 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City+; withstands a bit of heat (and yes, with audible 'snaps'!), darker roasts making great espresso.
Weight 1 LB
Recommended for Espresso Yes
This custom decaf was built out of several hundred samples (non-decaf) from the Huehuetenango highlands. Small producers from the sub-municipalities of Huixoc, Chichimes, and El Turbante are represented in this blend, showing "Classic" Guatemalan characteristics of caramelizing sugars, malic fruits, and roasted nut. And we're happy with this resulting decaf, courtesy of Swiss Water in Vancouver, BC. These custom decafs are a breath of fresh air compared to much of the stale tasting, past crop, decafs we've tasted elsewhere. These are fresh coffees, landing between May and August, which makes a huge difference in the resulting decaf cup. And we also know a lot about where the coffee comes from, which is a plus. Water process decaf means no chemicals are used, only water to swell the beans, separate caffeine, leaving much of the volatile compounds that affect aroma and taste intact.
This Guatemala decaf has convincing sweetness, roast bolstering body, making for a wonderful dual-use option. The ground coffee of City/City+ roasts have a toasted sugar and caramel corn smell, with a subtle hint of vanilla bean. Aromatics have a rich, caramel scent, like freshly torched creme br_l©e, and the break releases a note of stone fruits. As a brewed cup, the hot coffee has a toasted sugar flavor, providing a platform for subtle top notes that emerge as the cup cools. The sweetness shifts toward cane juice - a slight pungency, raw, and sweet - with apple, whole clove, and cinnamon stick. Body is heavy on the palette, even in the City roast range. Our best results were in the City+ to Full City roast levels, with City roasts showing a bit of grain/decaf flavor. While not gone altogether, deeper the middle roast range builds out a cup profile that is very "un-decaf" in flavor.