SWD Guatemala SHB

The washed process is the predominant method used nationally. After harvesting, cherries are pulped and fermented to remove mucilage before being washed and dried, typically on patios or raised beds. This approach requires reliable water sources, which are generally available in Guatemala’s coffee-growing zones, though climate variability has increased pressure on these resources in recent years.

To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water. 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.