Calioh Coffee
Guatemala Decaf SWP

Roaster Location: Flag of United States Moorpark, California

5.00(1)

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Bean Source Country: Guatemala
Process: Swiss Water
Decaf

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Reviews(1)

5.00(1)

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Latest Reviews and Tasting Notes

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    Expert Picks Series

    290 roasts rated, avg score of 4.96

    5.00 - Average

    This coffee roast earned a Silver Medal in the Decaf division of the Golden Bean Awards. Given the discerning judgment of experts in this prestigious competition, we equate Gold and Silver level awards to five-star ratings. We catalog these types of awards to help our users find the best coffee.
    9 months ago ยท See more from Expert Picks

More Details

Bean Source Country: Guatemala
Guatemala is one of the main coffee-producing countries in Central America. Its volcanic soil and altitude make it ideal for producing quality arabica.
Coffee in Guatemala is grown in the high-altitude regions of the country. The country is known for producing high-quality Arabica beans, known for their well-balanced, rich, and complex flavors with notes of chocolate, fruit, and nuts with great acidity. The volcanic soil and favorable climate conditions contribute to the unique taste profile of Guatemalan coffee. The coffee industry is a significant part of the country's economy, with small-scale farmers and cooperatives being the primary producers. Guatemala represents around 2% of the world's coffee production, but due to its reputation for high quality, has an outsized impact in specialty roasts.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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