El Pacaya Decaf

This coffee is produced in the Acatenango coffee region by small local growers. Located in the Fraijanes Plateau coffee region, they work with the Bicafe Guatemala Cooperative, which has over 25 years of experience in the sector, working with the highest quality Guatemalan coffee. Their vision is to develop long-term relationships with producers who have proper maintenance, harvesting, and processing practices, which allows them to position themselves in the main consumer markets for differentiated coffees.

The region is characterized by volcanic pumice soil, very high altitudes, abundant rainfall, variable humidity, and active volcanoes. Pacaya, the most active of Guatemala's three erupting volcanoes, occasionally covers the region with a light dusting of ash, which provides the soil with a significant mineral contribution. The dry season is very sunny. Although clouds, fog, and heavy dew are common in the early morning, they dissipate quickly, allowing the entire Fraijanes Plateau to dry in the sun. These conditions make the region a zone with unique characteristics for coffee production.

After moistening the green coffee to facilitate caffeine extraction, the beans are placed in an airtight tank where high-pressure supercritical CO₂ is applied. This process allows for the selective extraction of caffeine, while maximally preserving the compounds responsible for flavor and aroma. Once the extraction is complete, the CO₂ is recovered and reused, while the coffee is dried until it reaches its optimal moisture level again before roasting.