Naturally processed decaffeinated coffee using innovative Swiss Water method which do not involve any chemical substances. Caffeine is dissolved and extracted using water, this ensures great taste and no harmful particles in the coffee.
The Cooperativa Acatenango is located in the municipality of Acatenango, Chimaltenango on the slopes of the Acatenango volcano which is the third highest in the Central American range and gives the cooperative their name. It was established in March 1966, by 27 members who wanted to get a better price for their coffee.
Based on the slopes of the Acatenango volcano, the lower slopes tend to grow Marsellesa, a cross between Villa Sarchi and the Timor Hybrid developed in Nicaragua for rust resistance and cup profile, and Catimor, a cross between Caturra and the Timor Hybrid. The higher slopes grow Caturra, Catuai, and Bourbon.
After picking, coffee is washed and pulped in a ‘semi-dry siphon’ that allows for recirculation of the water and a controlled fermentation, which takes 16-18 hours. Beans are then pre-dried for three days on patios then moved to guardiolas for controlled drying to final levels. This typically comprises of 40 hours at 45 degrees before being lowered to 30 degrees and finally 15 degrees until optimum moisture content is reached. The lowering of temperature ensures evenness of drying, meaning the green life of the coffee is the best it can be.
It is then shipped in parchement to the Fedecocagua facility in Palin, Escuintla for final grading and milling ready for export.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.