Swiss Water Guatemalan SHB – Decaffeinated
Guatemala produces many different types of the world’s finest and most distinctive coffees. The country has many unique coffee producing regions that has gained a positive and well known reputation in the industry. Coffee is Guatemala’s number one export contributing to the country’s growing economic status.
Guatemala has a vast range of coffees available and qualities to boot. every now and again a conventional lot arrives in that blows our mind – this is one of them!
Produced from multiple farmers delivering to the Fedecocagua Co operative, this coffee is blended expertly to create the very best of what’s available at any given moment.
Established in 1969, FEDECOCAGUA is a cooperative organisation with 20,000 members. Seventy percent of co-op members are members of indigenous groups from various regions of Guatemala, including Huehuetenango, Cobán, Verapaces, Retalhuleu, San Marcos, and Zacapa. The organisation is made up of over 150 individual co operatives that supply the coffee. As the main exporter of coffee from Guatemala, Fedecocagua is perfectly position to provide almost everything we need from undergrade stocklots to certified main grades and micro lot specialities. They are the one stop shop for all things Guatemalan.
This type is the standard quality for SHB EP Guatemalan coffees. It can be grown in the country’s northern and central highlands at an attitude of above 1350 metres. This is the ideal height for gourmet coffee. Which allows the country to rank 2nd in the world in the amount of high grade coffee it produces, and it has the highest percentage of its crop classified as high quality. SHB coffees exhibit unique qualities like citrus acidity and its complex combination of fruit and smooth chocolate notes. This coffee type represents the classic, clean, Central American cup.
- SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is lower than HB.
- EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.
Solid chocolate body, moderate acidity and fruity almond flavours with hints of cherry sweetness shining through.