DECAF Jalapa Guatemala

Jalapa.jpg
Jalapa.jpg

DECAF Jalapa Guatemala

from 8.50

SWEET AND ROUNDED WITH A BALANCED ACIDITY, FLAVOURS OF DARK FERRERO CHOCOLATE, HAZELNUT AND SPICE.

ALTITUDE - 1700 – 1900 MASL
REGION - Indigenous community of Santa Maria Xalapan Jalapa
PROCESS - Fully washed, CO2 decaffeination process
VARIETY - Pache, Catuai, Bourbon, Caturra

DELIVERY INFORMATION:
STANDARD DELIVERY ONLY £2 AND FREE DELIVERY ON ALL ORDERS OVER £25 USING CODE 'FREE25'

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The idea was born in Santa Amellia Xalapa as a way of supporting a growing community of farmers. They excelled at growing: Corn, Tomato, Apples, Peaches and Avocado - they then added coffee. Due to the richness of the soils and the high altitude at where they are found, coffee has been a great success. The idea originated when a Spanish organization visited them and encouraged an organized community to support each other and find better markets for their quality products. They became a formal association in February of 2017 with the help of Third Wave Coffee Source and will hopefully have their first wet mill next year.

Decaf: CO2 process
Decaffeination processes using carbon dioxide (CO2) differ in their details. All take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.

Since carbon dioxide is the same ubiquitous and undisputably "natural" substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future. 

Extra farm information:
Rainfall: 1,500 a 2,500 ml.
Temperature: 12 – 26 C.
Water Supply: Water dams with rainwater only – there are very little water resources in this region, one of the main reasons no one has access to a wet mill.
Soil: Pumis soils, black rich soil
Shades Trees: Chalum, Caspirol, Graviela, banana trees
Producers: 46 members in the association, 3 of which are women
Town/City: Indigenous community of Santa Maria Xalapan Jalapa, Jalapa
Age of the coffee trees: The coffee plantations are roughly 15 years old and are pruned and renewed on a regular basis in order to produce quality coffee.