for a double shot, aim for 19 g in / 45 g out in 30 seconds with water temperature at 93 °C and adjust from there to meet your taste

Origin: Guatemala, Jalapa, Santa Maria Xalapa

Producer: Association of Small Producers Jalapa

Varietals: Pache, Catuaí, Bourbon, Caturra

Altitude: 1900 masl

Processing: washed and supercritical CO2 process for decaffeination

Sourced through Primavera Green Coffee

This coffee is a blend from the Jalapa region featuring various small producers that work together with Primavera, creating the Primavera Family Blend which has then been decaffeinated in Guatemala, using the supercritical CO2 process. 

Decaffeination processes using carbon dioxide (CO2) differ in their details. They all take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process, the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water- only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.

Since carbon dioxide is the same ubiquitous and undisputably “natural” substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again, carbon dioxide methods would seem to be the decaffeinating wave of the future.