Swiss Water Process Decaf - Guatemala, Los Conejos

Want flavor filled coffee without the caffeine? This is a well loved Decaf from Guatemala and one we love to grab a cup of anytime of the day!

Flavor notes: Cream, Peach, Cashew, Sugar Cookie

This coffee is decaffeinated using the Swiss Water Process, a natural, chemical-free method that preserves flavor while removing caffeine.

The process begins by soaking green coffee beans in hot water, allowing caffeine and flavor compounds to dissolve. This water, now infused with coffee flavors and caffeine, is filtered through charcoal to remove the caffeine while retaining the flavor compounds. The original beans are discarded, and the resulting flavor-rich, caffeine-free water, known as Green Coffee Extract (GCE), is used to decaffeinate a fresh batch of beans. Since the GCE is already saturated with flavor compounds, only caffeine is extracted from the new beans. This process is repeated until the coffee is 99.9% caffeine-free, ensuring a rich, flavorful cup every time.

About the Farm from our Supplier Onyx Coffee Importers:

"s When
the Ordoñez-Montenegro family purchased land in Santa Rosa de Lima for coffee
production in June 2014, they did so in order to strategically leverage a microclimate and
soil that's perfect for coffee cultivation. The children had pet rabbits, and these pets were
sent to the new farm. Every weekend the kids would say, "Let's visit the rabbits!", and
thus the farm was given its name - Los Conejos. At first, just a small portion of the land
was planted with new trees. When they began producing cherry, the 90% Catuai and 10%
Bourbon varieties were given to natural processing. Each year since the first production,
lots produced at Los Conejos have performed very well in regional competitions, winning
many awards. This initial success inspired the family to invest deeply in more production.
Catisic, Yellow Bourbon, Pacamara, Mundo Novo and Gesha varieites were planted, and
the farm is just beginning to see the first harvests of some of these young lots.
Alternative processing like anaerobic and carbonic maceration are also up-leveling the
quality of more mature lots, whose trees had been well established before the transfer in
ownership. Cherry picking is determined with the use of brix refractometers. Harvest
begins mid-December, and cherries are hand-picked through March. The height of
harvest is the beginning of March, when the majority of workers are needed to pick ripe
cherries. The farm sits amidst an old growth pine forest, with a great variety of other
shade trees including cypress and encino oaks, and fruit trees such as orange, lemon,
loquat, jocote, pacaya, banana, and platano rojo. Altitudes range from 1500 to 1625
MASL. The soil is a fluffy volcanic loam composition with rich compost material. Clean
water for irrigation and processing is provided by three ground sources, as well as the
Pinula River along the northern boundary of the farm. In addition to rich biodiversity, Los
Conejos practices multilayer cultivation, or polyculture. This approach improves the
overall productivity of the farm, adds layers of income diversification, creates food
security for the community, and engages long-term sustainability. Crops fruit on different
cycles throughout the year, and animals need tending throughout the year. The farm has
goats, chickens and rabbits, as well as bees for pollination and honey production"