• Region


  • Varietal

    Bourbon, Catuai, Caturra, Pache

  • Farm/ Producer

    Jalapa Smallholders Association

  • Elevation

    1700-1900 masl

  • Process

    CO2 decaffeination


In February this year, we met the Jalapa Smallholders Association while visiting Finca El Hato in Guatemala. The Rasch family (owners of El Hato) had suggested to the association a visit to El Hato, to see what a medium/large wet-mill looks like in full operation. As fate would have it, we were at Finca El Hato conduction fermentation experiments at the same time and got to hear the association's story first hand.

The Jalapa smallholders had been planning the formation during the wet season, after taking on a suggestion from a visiting Spanish organisation. The Rasch family had generously offered to help in the creation; Nadine's business, Third Wave Coffee Source, specialises in supporting farmers in Guatemala. Due to the altitude of the farms in Jalapa, the harvest period starts just as the season at El Hato finishes, making the Rasch family more than just ideal partners. A deal was struck there and then, and when the harvest was officially over at El Hato, the Smallholders association took over production.




Typically we like to start with an 18g dose when dialing in our espresso. If you’re aiming for a 2:1 extraction, then a target weight of 36g is ideally pulled over 30 seconds. This decaf is particularly versatile and can stand up to brewing in a French Press for a filter style brew. A good starting point for the French Press is 60g of coffee to a litre of water, steep for 4 minutes, then leave for a further 4 minutes before pouring. Happy brewing!!



Dose : 18g coffee

Extraction Time: 30 seconds

Yield: 36g