Raul Sanchez SWP Decaf

Sweet and balanced, this Swiss Water Process decaf from Raul Sanchez in New Oriente shows plenty of chocolate and sponge toffee in. the cup, along with hints of hazelnut and red apple.

*Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Raul Sanchez


Producer     Raul Sanchez

Farm             Lomas Altas

Region           Jalapa, New Oriente

Varieties       Field Blend

Process       Washed

Altitude         1500-1600 masl

Importer     Primavera Coffee Importers


Finca Lomas Altas

Raul Sanchez grows Caturra and Pache San Ramon trees on his farm, Finca Lomas Altas in Jalapa, New Oriente. Water tends to be scarce in Jalapa, so Raul delivers his cherries to our importing partner, Primavera, the same day they are picked. Raul also works with producer organization Del Paraiso, which focuses on strengthening the community by finding specialty partners like Primavera, who are committed to paying fair prices for coffee in Jalapa.

New Oriente

New Oriente is the easternmost coffee producing region in Guatemala, and also its newest, with initial plantings taking place about 70 years ago. The Chiquimula department, near the borders with El Salvador and Honduras is the centre of coffee production in New Oriente. The region is situated on an inactive volcanic range where the climate is rainy, and temperate, and the soils are rich, and balanced in minerals.

Field Blend

A fil​eld blend on Caturra, Pache and San Ramon from Raul's farm Finca Lomas Altas in Jalapa, New Oriente.


Our importing partner Primavera had this lot from Raul deccafeinated by Swiss Water in Vancouver, B.C. Swiss Water is a process by which coffee is cleaned of its caffeine using pure water, for a cup that preserves the quality of the coffee. The Swiss Water moethod involves adding water to the green coffee, followed by the introduction of a green coffee extract (which does not contain caffeine.) Adding the extract to the coffee causes the caffeine in the green coffee to migrate out of the coffee towards the extract in order to maintain equilibrium. Finally, the coffee can be dried and bagged, and is now 99.9% caffeine-free.

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