Grown in the highlands of Guatemala, this Swiss Water–processed decaf reflects the country’s rich coffee heritage and ideal growing conditions. Sourced from smallholder farmers across the Atitlán and Chimaltenango regions, these coffees thrive at elevations around 1,500–1,600 meters in fertile volcanic soil and cool mountain air.
The result is a cup that’s beautifully balanced — smooth and round with notes of brown sugar, cocoa, and toasted almond, finishing with gentle sweetness and a creamy texture.
Using the Swiss Water Process, this coffee is decaffeinated naturally, using only water, temperature, and time to remove caffeine while preserving the coffee’s original flavor integrity. The result is a decaf that drinks like a classic Guatemalan cup: rich, comforting, and full of depth — without compromise.
We taste: Brown Sugar · Cocoa · Toasted Almond
Atitlán & Chimaltenango, Guatemala
These high-altitude regions in Guatemala’s central highlands are known for their balanced acidity, cocoa-toned sweetness, and subtle fruit undertones. The combination of volcanic soil, consistent rainfall, and traditional wet-milling techniques produces coffees with clarity and structure — the foundation for this exceptional Swiss Water decaf.
Country: Guatemala
Regions: Atitlán & Chimaltenango
Producers: Smallholder farmers
Varieties: Bourbon, Caturra, Catuai, Typica
Process: Fully Washed · Swiss Water Process
Altitude: 1,500–1,600 MASL
Harvest: November – April
Perfect for those seeking a decaf that doesn’t taste like one — whether brewed as a cozy drip coffee or a smooth, chocolate-forward espresso. Its gentle sweetness and round body make it a comforting daily cup, any time of day.
Grown in the highlands of Guatemala, this Swiss Water–processed decaf reflects the country’s rich coffee heritage and ideal growing conditions. Sourced from smallholder farmers across the Atitlán and Chimaltenango regions, these coffees thrive at elevations around 1,500–1,600 meters in fertile volcanic soil and cool mountain air.
The result is a cup that’s beautifully balanced — smooth and round with notes of brown sugar, cocoa, and toasted almond, finishing with gentle sweetness and a creamy texture.
Using the Swiss Water Process, this coffee is decaffeinated naturally, using only water, temperature, and time to remove caffeine while preserving the coffee’s original flavor integrity. The result is a decaf that drinks like a classic Guatemalan cup: rich, comforting, and full of depth — without compromise.
We taste: Brown Sugar · Cocoa · Toasted Almond
Atitlán & Chimaltenango, Guatemala
These high-altitude regions in Guatemala’s central highlands are known for their balanced acidity, cocoa-toned sweetness, and subtle fruit undertones. The combination of volcanic soil, consistent rainfall, and traditional wet-milling techniques produces coffees with clarity and structure — the foundation for this exceptional Swiss Water decaf.
Country: Guatemala
Regions: Atitlán & Chimaltenango
Producers: Smallholder farmers
Varieties: Bourbon, Caturra, Catuai, Typica
Process: Fully Washed · Swiss Water Process
Altitude: 1,500–1,600 MASL
Harvest: November – April
Perfect for those seeking a decaf that doesn’t taste like one — whether brewed as a cozy drip coffee or a smooth, chocolate-forward espresso. Its gentle sweetness and round body make it a comforting daily cup, any time of day.
