Guatemala Decaf Organic - Finca Santa Isabel Mountain Water Process

Good body, black cherry, chocolate, toasted marshmallow
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Bag Weight 69 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P611175-2
  • 8 Bag(s)
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About This Coffee

Finca Santa Isabel has been owned by the Keller family since 1899. For the last twenty years, they have grown coffee using biodynamic, organic farming practices.

Mountain Water Process coffees are decaffeinated using pure spring water from Pico de Orizaba, the highest mountain in Mexico. Each batch of beans is steamed to create a green coffee extract, which is passed through a filter to remove only the caffeine content, then re-introduced to the green coffee. This process retains all the flavor and nuance inherent to the green coffee while removing 99% of the naturally occuring caffeine, all without the use of chemical additives or solvents.

Please note: The Mountain Water decaffeination process can impart a brownish hue to the physical coffee that ranges from light to darker tones. This is an expected outcome and does not impact the visual or cup quality after it has been roasted.

Country of Origin Guatemala
Region Santa Rosa
Producer Type Single Estate
Farm Name Finca Santa Isabel
Processing Washed
Growing Altitude 1300m
Harvest Season 2022/23
Bag Weight 69 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety Bourbon, Catuai, Caturra
Certifications Organic Certified NOP

History of Coffee in Guatemala

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Growing Coffee in Guatemala

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.

  • Region Santa Rosa
  • Farm Name Finca Santa Isabel
  • Producer Type Single Estate
  • Processing Washed
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Bourbon, Catuai, Caturra
  • Min Growing Altitude 1300m
  • On Sale No
  • Top Lot No
  • Status Spot
  • Certifications Organic Certified NOP
  • Coffee Grade GTM CA WA SHB
  • CTRM Contract Number P611175-2
  • Country of Origin Guatemala
  • Warehouse Dupuy Houston