Decaf Guatemala Finca Santa Isabel


This variant is currently sold out

Please fill in the form below if you'd like to be notified when it becomes available.

When we began our quarterly Roaster’s Choice Decaf program our goal was to learn more about decaf coffee and throughout the last few months one challenge has become abundantly clear: traceability is perhaps the greatest issue when exploring the world of specialty decaf. While this is certainly not true of all offerings, oftentimes, coffees that end up in decaf lots have the lowest cup score and the highest amount of defects in order to make use of coffees that may otherwise not make the cut to sell in the specialty market. This means that a single cup of decaf coffee may be a combination of the least desirable coffees from dozens of smallholder farms of various altitudes, terrior, and cultivars that might have been grown hundreds of miles away from each other. This fact lends itself to the opinion that decaf coffees are “bad” because they can often be unbalanced, inconsistent, and unappealing due to the quality of coffee before it has even undergone the decaffeination process. However, this is not the case for the offering we selected for our second quarter decaf, as it was one of the few offerings we could track down that had complete traceability to the farm and moreover, the family who grew it. Finca Santa Isabel is located 1300 masl in the Santa Rosa region of Guatemala, just west of the El Salvadoran border. This particular lot is a blend of Bourbon, Catuai, and Caturra cultivars that are washed before being decaffeinated. This farm has been in the Keller family since 1899, and in the last twenty years, they have shifted their production to focus on organic practices and bio-diverse farm management in order to craft exceptional organic certified coffees. This coffee is decaffeinated using a method called Mountain Water decaffeination so that it can maintain its status as organically certified. It’s important to note that until more exceptional coffees are grown with the intention to eventually be decaffeinated, decaf cup quality will continue to get a bad rap, and we hope that this offering is a chance for our community to reevaluate their notions about decaf coffee. This coffee is a perfect example of how traceability in specialty coffee is paramount to guaranteeing producers are paid properly for their work and are motivated to produce an excellent cup of coffee, regardless of the caffeine content.
This decaf has a bright honeycrisp apple acidity, an agave nectar sweetness and a deep molasses undertone that underscores the robust and dynamic flavor profile in this superbly balanced coffee.


Terroir Information – Single Origin


Finca Santa Isabel


Santa Rosa, Guatemala


1300 masl


Bourbon, Catuai, Caturra

Harvest Method

Processing Method


Drying Method

Export Grade

Don't own a grinder? Don't own a good grinder? Not a problem, let us expertly grind the coffee for you depending on the method with which you brew. We roast, grind and package your coffee to order, so it gets to you just a few days after roasting. We do recommend to consume pre-ground coffee within 2 weeks after opening to experience maximum freshness of flavor. 

Espresso (Fine) - best for home espresso machines, moka pot and some Aeropress recipes

Pour Over (Med-Fine) - best for single cup pour over methods with 2-3 min brew times: V60, Kalita, Malita, Clever, etc

Drip (Medium) - best for auto-drip makers and larger pour overs with 4-6 min brew times such as Chemex

French Press (Med-Coarse) - best for French press and cold brew methods.