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Guatemala San Juan Pixcaya SWP Decaf

There is a syrupy quality to the cup (in terms of flavor ... like Log Cabin syrup!), even though the body is not that "syrupy" in itself. There is a cherry-raspberry bright note, cocoa powder flavor, along with a slightly herbal sweetness, like Ricola drops. Full City.
Out of stock
86
  • Process Method No
  • Farm Gate No
Region Central America
Grade SHB
Appearance 0 d/300gr, 17-18 Screen
Roast Recommendations This coffee is best at Full City roast
Weight 1 LB
This is a Swiss Water Process decaf blend of Guatemala Fincas San Juan Pixcaya, La Florencia, and Capetillo. Pixcaya is the main constituent. This is a lot that was sent to Canada to decaffeinate by our pals over at Four Barrel. We think the results are really nice! The main farm is not one I have visited, but I have been all around the area of Sacatepequez, and it's a coffee we have offered several times as a non-decaf. If we can apply the acronym GIGO to coffee (google it if you must), this is definitely true with decaf. The coffee is never going to come back better than what you send, and a lot of brokers have been sending some pretty mediocre lots. To get control of the process, you need to send a solid coffee, or get your friends to do it, as is the case here. This coffee roasts to a very dark color, so you need to be aware of the smells and sounds of the roast to tip you off, so you can hit the desired degree of roast. For us, it was Full City.
Aromatically, this cup is not so impressive, but the cup flavors are really nice. To be honest I find the dry fragrance to have a Bakers chocolate roast note that is a bit unsweet and dry, and a hint of burlap fiber smell. The wet aroma has a bit of sweetness, but still suggests an agey smell as well. But, especially at Full City roast, this cup is great. There is a syrupy quality to the cup (in terms of flavor ... like Log Cabin syrup!), even though the body is not that "syrupy" in itself. There is a cherry-raspberry bright note, which gives the cup a lively accent (something that can be rare in a decaf). As it cools the cup has a cocoa powder flavor that emerges, along with a slightly herbal sweetness, like Ricola drops. I find this coffee really needs 24+ hours of rest after roasting to achieve some balance and body.