Guatemala El Bosque Amatitlan Washed CO2 Decaf
In the cup expect sweetness; smooth milk chocolate with a grape acidity that's very pleasing, with hints of cherry and apple, and a spicy blast on the back end. Delicious espresso, delightful brewed coffee, and a real all rounder
A staple; a huge, special coffee we love very much and we are pleased to see it back for its second year as a decaf. Last year we shared this decaf with other roasters around Europe, but I'm a bad sharer, so this year we bought all the coffee rom the farm and sent it off for decaffeination ourselves.
The motivation for this was so we bought every single bean from this farm this year for the first time. This comes from the bourbon Caturra lot that the farm has always produced. Exclusively buying the 100% bourbon lot, we thought it was time we did the same with this one.
I loved this farm. I mean that I was truly blown away with how good it tasted the first time I got to try it and year on year I feel the same about it. However, my first visit to the farm in January 2007 made me love it some more because I got to meet the fantastic people behind the coffee.
Don Roberto and his two brothers have tried to move away from generic commercial coffee by raising their growing and milling standards, and you can really tell in the cup. During another visit in 2009, I got talking to Francisco about the Bourbon and asked if it would it be possible to split the red and yellow beans to compare the results. Of course, I could only really ask them to do this for me if we bought all of the coffee, and we were delighted to do so. Nowhere else in the world will you be able to try this famous coffee using just the specific Red Bourbon varietal.
Julian Flores founded Finca El Bosque in 1932. The 14-hectare extension of land was planted out with Bourbon varietal coffee and grew over the next few years with the purchase of additional land. Julian Flores died in 1947 and his only son, José Eladio Flores, continued in his father’s footsteps. 1n 1970, Jose bought another 23 hectares and planted the same Bourbon coffee varietal. Since his death in 1996, a third generation has taken charge under the direction of José’s widow, Martha Stalla, and their sons Julio, José, Francisco, and Mario.
The first two generations cultivated and sold coffee in cherry form only. Now the third generation has taken care to innovate and build a plant for processing the cherries in line with strict environmental guidelines. They have also diversified into growing other plants for local consumption such as avocado, roses, and lemons, as well as a new grass innovation.
El Bosque farm is located on a hillside running parallel and a way off from the main road near the capital, Guatemala City. It may be jeopardized by urban development in future, but in the time we have been working with El Bosque prices and returns for the farm have made it a much higher concern for the brothers and they are very motivated.
Oh yes this is decaf, its decaffeinated using the co2 method from Germany. Carbon dioxide is a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure. These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:
The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and recondensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.
In the cup expect sweetness; smooth milk chocolate with a grape acidity that's very pleasing, with hints of cherry and apple, and a spicy blast on the back end. Delicious espresso, delightful brewed coffee, and a real all rounder.
Farm: El Bosque
Farmer: Flores Family
City:Municipality of Villa Canales
Region:Aldea Loma Larga Mountains, Amatitlán
Farm Size: 37 Hectares
Coffee growing area: 14 Hectares
Altitude: 1400-1645 metres above sea level
Variety: Bourbon / Caturra
Processing System: Washed
Milk chocolate, grape, apple, cherry, spice.
Sweetness: (1-8): 6
Acidity: (1-8): 6
Mouthfeel: (1-8): 6
Flavour: (1-8): 7
Aftertaste: (1-8): 6
Balance: (1-8): 7
Overall: (1-8): 7
Correction: (+36): +36
Total: (max 100): 88
This one is great at medium roast to medium dark. Anywhere after first crack and around 20 or so seconds into second.
"Quick Look" Guide:
Milk chocolate, grape, apple, cherry, spice.