Another Decaf in the roastery! Swiftly following on from the Kenyan Decaf is this interesting lot from Guatemala.
While we wait on the delayed shipment of our ever popular El Carmen decaf we are working our way through our ‘guest’ decafs pretty quickly.
This Guatemalan will fill the gap in the line up until the El Carmen hits the roastery and then carry on as a second decaf until the Autumn.
Farm: Finca San Cayetano
Varieties: Anacafe 14, Caturra, H1, Obata
Altitude: 1,250 Meters above sea level.
Location: Pueblo Nuevo Viñas, Santa Rosa
Process: C02 Decaffeinated
We sourced this through Mercanta. Finca San Cayetano is a third generation coffee farm. Alongside the coffee they grow Banana’s and harvest honey from beehives.
During the harvest the cherries are hand picked and fermented in piles for 18-24 hours before washing in water from the local spring and drying on patios. The Decaffeination is done through the C02 process.
We recommend brewing Decaffeinated Guatemalan Espresso around 94 °C.
Milk-based drinks: (16-18g into 34-37g) 24-30 Seconds. Like a cosy, soft of cocoa
Espresso: (16-18g into 45-50g) 24-30 seconds. Balanced Cocoa with a hint of acidity.
