Guatemala San Jacinto (Decaffeinated)

Guatemala San Jacinto (Decaffeinated)

₩28,000 KRW

In Stock, shipping within 24 hours.

Origin Chimaltenango, Guatemala
Notes Smooth and sweet, notes of hazelnut and nougat, with a broad, creamy mouthfeel.
Process Washed
Certification ACO Certified Organic
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Clean, rich and well-balanced, this is the ultimate decaffeinated coffee. Grown organically by 65 producers farming at 1,550 masl surrounding the San Jacinto Forest in Chimaltenango, Guatemala.

Bourbon and Caturra cherries are selectively hand-picked, pulped on-site using micro-mills, then fermented, washed, and dried slowly on shaded patios before being decaffeinated by Swiss Water in Vancouver, Canada.

Producer 65 producers from the Asproguate cooperative
Certifications ACO Certified Organic
Processing Swiss Water Process
Harvest February 2025
Altitude 1,500 masl
Region San Martin Jilotepeque, Chimaltenango
Drying Patio dried for 10–13 days
19.5g ground coffee dose
26 seconds
40g espresso shot yield
94.0º brew temperature

Our espresso recipes are developed on a La Marzocco Linea PB, using a Fiorenzato F71 grinder. We encourage you to play around to meet your personal tastes and equipment setup.

Certified Organic and sourced by Dukes specifically for this project, before being decaffeinated by Swiss Water in Vancouver, Canada, our San Jacinto project is a culmination of over six months of work by Dukes to secure and produce the absolute best Organic Decaf coffee seen in Australia.

We don’t believe solvents or chemical processing have a place in our food. Many decaffeination methods rely on industrial compounds to remove caffeine quickly, treating coffee as a raw material rather than a food. We reject that approach.

We choose the Swiss Water Process, using only water, temperature, and time to remove 99.9% of caffeine while preserving flavour. It is also the only decaffeination method widely used at scale that can be Certified Organic. It is not a perfect solution, but it is the most responsible one available today. Until we can source coffees that are naturally low in caffeine, this is the standard we hold.