Los Conejos DECAF
Whole Bean
Size: 12oz / 340g
Roast: Light
Recommend Rest: 2 weeks from roast date
Tasting Notes: apricot, red date, vanilla
Origin Details
Producer: Julio Ordoñez of Finca Los Conejos
Region: Santa Rosa de Lima, Guatemala
Process: Anaerobic Natural
Elevation: 1500 to 1625m
Variety: Bourbon, Catuai
Decaf Process: Swiss Water Process (SWP)
Whole Bean
Size: 12oz / 340g
Roast: Light
Recommend Rest: 2 weeks from roast date
Tasting Notes: apricot, red date, vanilla
Origin Details
Producer: Julio Ordoñez of Finca Los Conejos
Region: Santa Rosa de Lima, Guatemala
Process: Anaerobic Natural
Elevation: 1500 to 1625m
Variety: Bourbon, Catuai
Decaf Process: Swiss Water Process (SWP)
Whole Bean
Size: 12oz / 340g
Roast: Light
Recommend Rest: 2 weeks from roast date
Tasting Notes: apricot, red date, vanilla
Origin Details
Producer: Julio Ordoñez of Finca Los Conejos
Region: Santa Rosa de Lima, Guatemala
Process: Anaerobic Natural
Elevation: 1500 to 1625m
Variety: Bourbon, Catuai
Decaf Process: Swiss Water Process (SWP)
Why we selected this coffee
We are very excited for this one — as it’s one of the more complex and fruit-forward decafs we’ve encountered. This lot was specifically designated for decaffeination in Swiss Water’s “Small Batch” series, to demonstrate the best-in-class flavor potential that decaffeinated coffees can offer. It’s rare for a decaf to have undergone special fermentation processes prior to decaffeination. However, this coffee was carefully anaerobically fermented in oxygen controlled tanks for 30+ hours prior to decaffeination. The result is a decaf coffee that is full of unique apricot and red date flavor. We’re stoked to bring you our first citrus-forward decaf!
Producer Info
When the Ordoñez-Montenegro family purchased land in Santa Rosa de Lima for coffee production in June 2014, they did so in order to strategically leverage a microclimate and soil that's perfect for coffee cultivation. The soil is a fluffy volcanic loam composition with rich compost material. Clean water for irrigation and processing is provided by three ground sources, as well as the Pinula River along the northern boundary of the farm. The children also had pet rabbits, and these pets were sent to the new farm. Every weekend the kids would say, "Let's visit the rabbits!", and thus the farm was given its name - Los Conejos (“The Rabbits”).
Since its inception, Los Conejos has been successful at regional competitions, as they continue to invest in cultivating exciting new varietals, new cultivation and harvest technologies and processes for sustainability, and alternative processing.