Climpson & Sons - Decaf - Jalapa, Guatemala

A rich and full-bodied flavour profile that more than makes up for the lack of caffeine. Sweet, chocolatey and with a little bit of spice.

This decaffeination method uses two natural elements, pure water and carbon dioxide to extract caffeine from the coffee grains. This gentle process is certified organic, and combined with the good caffeine selectivity of liquid CO2, guarantee a high retention of aroma and taste components.

The Jalapa Smallholders was created as a way of supporting a growing community of farmers and to encourage them to support each other and find better markets for their quality coffee as a collective.

Currently, 46 producers are a part of the Jalapa Smallholders, 3 of which are women. As the group continues to grow together they hope to open their own wet processing mill next year. The success of their coffees, also comes from the area, with rich soil and high altitude it is a prime area for growing coffee.

The smallholders became a formal association in February 2017 with the help of Third Wave Coffee Source (TWCS).