Guatemala Flor Del Café SWP Decaf

Guatemala Flor Del Café SWP Decaf

caramel • cardamom • chocolate
Regular price$22.77
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Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

This Guatemalan decaf coffee has the traditional, delicious, Guatemalan flavor profile that you’d expect. A classic caramel sweetness sits comfortably on a rich, spice-driven, chocolaty sweetness. We picked up notes of cardamon along with a clear body that reflected an essence of spice. For the decaf drinker, the traditional flavor profile and smooth body of this coffee makes it the perfect daily driver.

Flor Del Cafe

Flor Del Café is a surprisingly complex and vibrant organic lot, perhaps owing to the high altitudes and ideal growing conditions of Agua Dulce, Cuilco, a remote part of western Huehuetenango we work deeply in.

In the 1940s, the first seedlings of Arabica coffee were planted in Agua Dulce. The high ridged, verdant mountains of this extremely remote area made not only for an idyllic new home for many families, but the perfect growing conditions for coffee.

One of the first families to cultivate coffee were the Pérez family. The oldest, Osbaldo Pérez worked tirelessly with his siblings to grow coffee successfully, and over the decades the family founded several estates throughout the valley. One of the farms, called "Flor Del Café", or The Coffee Flower, would become one of the most prestigious coffee estates in the region, well regarded by coffee people around the world.

Over the years, Don Osbaldo's sons innovated new agricultural techniques and implemented natural applications throughout the farm for disease and pest control. In the 1990s, Osbaldo's youngest son, Osbaldo Pérez Ramirez bought the farm, and improved processes and planted more varieties to push quality. Today, Flor Del Cafe's varietal menagerie includes traditional varieties such as Bourbon, Caturra, Catuai, and Pache, alongside the more exotic Maracaturra, Maragogype, Pacamara, Laurina, Anacafe 14, and Geisha.

When processing cherry, Flor Del Cafe continues with traditional fermentation in tanks, agitation in washing channels, and patio drying. But the farm has also ventured into special processed lots such as honeys, naturals, and anaerobics. Parts of the estate are annexed for the production of 100% organic coffees, in order to produce high-quality organic certified coffees. Flor del Cafe currently exports its coffee to countries like the United States, Holland, Germany, Greece, Taiwan, China, Korea, and Japan, among others.