Details

For three generations our friends at Onyx have grown coffee in the highlands of Huehuetenango, and for the past twenty years they've partnered with other producers, cooperatives, and associations across Guatemala. Their mission is to connect these beautiful families and their coffees with roasters around the world.

Generally, we source single farm lots from Onyx, but La Alma is a new project that combines coffees from multiple producers in Huehuetenango and Laguna de Ayarza. The focus was on 85+ point coffees with clean, bright, and slightly fruited profiles.

Swiss Water Process Decaf

Acidity: Sweet

Aroma: Sweet like dried fig snacks

Body: Medium

Milling Process: Washed

Tasting Notes:  Dried fig, graham cracker, milk chocolate, stone fruit

Special Features:  Strictly Hard Bean

The growing altitude for the Guatemala Alma is 1500 -1800 meters above sea level. The varietals are Caturra, Bourbon, and Pache. The harvest period is December - March. 

The Swiss Water Process is a chemical-free method for removing caffeine from green coffee. It involves soaking green coffee in fresh water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be removed. Caffeine-free green coffee extract (GCE) is then introduced to the beans, which causes the caffeine molecules to bind to the GCE. The now-decaffeinated coffee is then dried to the proper moisture content and rested before shipment.