Guatemala Las Terrazas - Decaf
- Country - Guatemala
- Owner - Renaldo Ovalle Vides
- Varietal - Caturra, Bourbon, Typica & Pache
- Process - CO2 / Sparkling water Decaf
- Altitude- 1750-2100 masl
- Roast Level - Medium dark
- Acidity- Medium
- Sweetness- High
Las Terrazas is situated in the middle of a limestone valley in la Libertad, Huehuetenango. The valley creates a stable microclimate, protecting the farm from extreme weather conditions. This, along with the chalky soils contributes to the dense, syrupy body, and pronounced malic acidity in the cup. Coffee grows at up to 2100 masl here, giving the cup a very refined acidity and floral characteristics.
Las Terrazas was purchased by Renaldo Ovalle Vides in 2012, with the intention of growing different varietals such as SL28, pacas, pacamara, typical and geisha. Renardo has also been experimenting with honey and natural processing, and has built a parabolic drier in order to create a clean cup in the humid conditions.Large parts of the farm are protected areas of wild forest, much of which is used to prevent soil erosion and reduce the plants exposure to winds. This is based on a permaculture model, with the intention of sustainability and respect for the environment, to try and recreate coffee’s natural habitat in high altitude forests. This coffee was fermented in tiled tanks for 18 hours before being washed and graded in channels. After grading the coffee was soaked in tanks for 12 hours.
WATER DECAFFEINATION PROCESS
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of othercoffee components which contribute to taste and aroma.