Guatemalan coffee is naturally balanced with clear chocolate notes, and its outline survives decaffeination: milk chocolate and caramel up front, a hint of red apple and raisin sweetness mid-palate, gentle acidity, a round body, and a clean finish.
Buying Tips
Process: Water and activated carbon remove about 99.9% of the caffeine with no chemical solvents; often labelled Swiss Water or Mountain Water
Style: A little brighter and fruitier than Brazilian decaf, and more chocolate- and caramel-driven than Ethiopian decaf
Freshness: Decaf stales faster — buy small bags and finish within two to three weeks
Brewing Notes
Batch brewer: Medium grind, ratio 1:16
Pour-over: 90°C at 1:15; decaf extracts faster, so grind slightly coarser