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Decaf Guatemala Santa Ana

  • Roast Level: Medium 

    Process: CO2 Process

    What to expect in the cup


    Cocoa and biscuit base with a hint of sweetness. 

    Double Shot Flat White

    Cocoa and Caramel.

  • Farmer: Rony Asencio

    Grown: El Progreso, Sierra de Las Minas

    Altitude: 1,370 - 1,820 metres above sea level

    Varietals Caturra, Bourbon & Catimor

    Farm Information: 

    Rony Asencio and his family have been growing coffee at Finca Santa Ana La Huerta since 1990. The farm sits high in the Sierra de Las Minas mountain range, in Guatemala’s eastern highlands. This lush, rain-drenched region contains some of Central America’s largest cloud forests and much of the area was declared a biosphere reserve in 1990. The region’s diverse habitats are estimated to contain some 70% of all bird and animal species found in Guatemala and Belize, including several threatened birds.

    Rony’s family is originally from the hallowed coffee ground of Antigua. He grew up around coffee and his father was, himself, a coffee farmer. However, when only a young lad, Rony’s dad sadly passed away, and the farm was sold. Rony knew one day he would return to coffee. However, by the time he was old enough, many farmers in the region were, themselves, selling up to developers, who were offering far more money for land near the colonial town than they could earn by farming coffee. Antigua was out; the search was on.

    Rony eventually found a reasonably sized farm near the Sierra de Las Minas national reservoir, at an altitude of 1,370 to 1,820 metres above sea level. Taking advice from his father in law, legendary Antigua farmer Luis Pedro Zelaya, he set about planting the farm with Caturra, Bourbon and Catimor trees.

    A great deal of effort is put into maintaining the farm according to the most stringent cultivation practices, and equal effort is shown with regards to processing. All coffee at the farm is handpicked only when fully ripe. Afterwards the coffee is pulped, fermented for around 14-16 hours (depending on the temperature at the time) and fully washed. The coffee is then delivered to dry on the farm’s pristine patios or in Rony’s new parabolic dryer.

    The farm’s location, its rich soils and its natural springs, which flow down from the surrounding mountains, create ideal conditions for growing high quality Arabica coffee.

  • CO2 Chemical Free Processing

    One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and, by assimilation, enables plants to grow. It is also a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this patented process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure (relative to the supercritical process). These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:

    The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.

    The specific characteristics of the CR3 Natural Liquid Carbon Dioxide Coffee Decaffeination Process are:

    • the compounds responsible for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine, high grade coffees

    • absolutely no health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically-inert (and completely evaporating) carbon dioxide, and pure water

    • the extraction solvent is all natural – an important aspect that represents a strong selling point (“Naturally Decaffeinated”)

    • certification as Organic and Kosher by the appropriate organisations/authorities

    • a broad appeal that allows the roaster to offer a high-quality 99.9% caffeine-free decaffeinated coffee that will satisfy even the most discriminating taste

  • Our espresso recipe using 20g vst
    20.5g in
    40g out
    in 27 to 32 seconds

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