We have bought Peru El Guabo for some years as a main crop coffee and also as a Decaff, in the Co2. I prefer this as a decaff than the main crop as it has less distance to fade....as the main crop is great for 3-4 months and then takes a cassum like leap downwards into all things musky and vegative and savoury!! Sorry that's possibly a little harsh and unkind....but that's how it is. The funny thing is that as a decaff El Guabo holds up really well. Lots of savoury and a little chocolate, so unsurprisingly our allocation of this coffee will not last a very long time.

Peru El Guabo CO2 Decaf

Unlike the individually/family owned farms , the El Guabo Estate comprises of four small committees in the San Ignacio region of North Peru, including 120 families and their individual farms, supported by the PERHUSA Organic Program and certified by OCIA and IMO/NATURLAND. 

The community relies on the coffee harvest for their main income, though supplements it with additional crops, such as bananas, yucca and corn, though coffee is also locally bartered for basic foods. PERHUSA work with the communities to promote sustainable growth, highlighting the importance of soil quality, altitude and biodiversity, to name but a few factors involved with sustainable and ecological coffee production.

This coffee has been processed with carbon dioxide to remove the caffeine in such a way that the cup profile remains as true to the regular crop as possible, with a dry, lingering sweetness and full bodied strength.