Variety: caturra, bourbon, katuai
In a cup: berries and cocoa
Region: Central America
Coffee beans are labeled SHB (strictly hard bean — "strictly hard grain"). This means that this variety grows at an altitude of over 1,350 meters and therefore the density of its grain is greater than that of varieties grown at low altitudes. The density of coffee beans affects their appearance and taste. The grain is less brittle, therefore it preserves the flavor palette as much as possible.
In "Guatemala Decaf", when cooking in Polish, cocoa and raisins are felt. With thoughtful tasting, you can hear notes of sweet currant and bread.
Decaffeination does not affect the taste of the drink. The Swiss Water technology used for the Guatemala Decaf variety is one of the two safest decaffeination options for nature and coffee. The whole process takes place in 2 stages. First, one batch of green beans is soaked in hot water. Water-soluble substances and caffeine pass from them into the water. Then this solution is passed through carbon filters, all the caffeine is retained by these filters and a "coffee solution" without caffeine is obtained, but maximally saturated with flavor components.
At the second stage, a new batch of green grains is taken and placed in the extractor. In it, green grains are processed for 8-10 hours by a stream of hot "coffee solution". Since this solution is already saturated with flavoring substances, only caffeine passes into it from the grains. The processing process continues until the caffeine content in the grain is no more than 0.1% of the total amount of the alkaloid. Thus, coffee beans are deprived of caffeine, but all flavor components are preserved.