Guatemala Huehuetenango WP Decaf

Sweet Maria's Coffee

The advantage of knowing exactly what coffee goes into your decaf is great, and surprisingly rare because a lot of decafs are sold simply with an origin name, and not even a regional designation to boot. But with this Guatemalan we know the exact region (Huehuetenango) and cup quality prior to decaffeination, quite nice! More remarkable is the cup after decaffeinating though, because this bright, lively character survived the orderal intact. I always expect some loss in acidity and the top end of the cup flavors after the decaf process. With the lots sent to Swiss Water I expected very dramatic losses. But this new process (similar to SWP but performed in Mexico at the Cafiver facility) is proving out with good results. They call it Mountain Water Process or something, and I am refering to it simply as Water Process (WP). And it is a non-contact, non-chemical water process decaf to boot. It has a backdrop of almond in the roast taste to balance out the cup. It is a lighter-bodied cup with short, pleasant aftertaste. But it's all about the bright notes in the cup, and this one has them. Simply incredible decaf for an indirect-contact, non-chemical decaf method.

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