Guatemala Chocolate Mousse Bonus Bag

THE FIRST OF ITS KIND – GUATEMALA DECAF FROM FINCA SANTA ISABEL

Great decaf is hard to come by. This one doesn’t just match expectations—it exceeds them.

Finca Santa Isabel, owned by the Keller family since 1899, is one of Guatemala’s most respected farms. Led by Alex Keller, a lifelong producer and former VP of Anacafe, the farm is a model of organic, sustainable cultivation—and flavor-forward results.

This lot undergoes the Mountain Water Process, using spring water from Pico de Orizaba to gently remove caffeine while preserving flavor. The result is a cup that tastes exactly like it should—no shortcuts, no chemicals, no compromise.

Expect notes of Dark Chocolate, Brown Sugar, Dried Cherries, and Vanilla. It’s smooth, comforting, and deeply satisfying—everything you love about Guatemalan coffee, just without the caffeine.

Our coffees contain no added flavors—what you taste is the result of expert cultivation, intentional processing, and our precision roasting.

Coffee Details and Brew Guides

Origin: Guatemala
Region: Pueblo Nuevo Viñas, Santa Rosa
Producer: Finca Santa Isabel 
Processing: Washed
Decaffeination: Mountain Water Process (Chemical-Free)
Variety: Arabica
Elevation: 1200 MASL

POUR OVER BREW GUIDE:

Brew Device: Origami M / Cone Filter
Coffee: 18g of medium coffee (3.3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F

Steps:

1. Rinse your filter with hot water and discard the rinse water.

2. Add 18g of coffee to your brewer.

3. Start with a 60g spiral pour to bloom the coffee and swirl the bed.

4. At 30 seconds, pour 80g of water in the center.

5. At 1 minute, pour another 80g of water in the center.

6. At 1:30, finish with an 80g spiral pour.
   Goal Finish Time: 2:20 – 2:40

FELLOW AIDEN GUIDE

Click here for Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE:

Recommended Ratios:
• 6 cups water | 58g Ground Coffee
• 10 cups water | 95g Ground Coffee

Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.

FRENCH PRESS GUIDE:

Coffee: 30g of medium grind coffee
Water: 500g at 205°F

Steps:

1. Steep for 4 minutes.

2. Stir coffee and scoop off excess foam.

3. Plunge ¾ of the way to the bottom.

4. Pour coffee and enjoy.

Aeropress Guide:

Coffee: 11g of medium fine grind coffee
Water: 200g at 205°F

Steps:

1. Steep for 2 minutes with piston inserted.
2. Swirl coffee
3. Steep for 30 seconds with piston still inserted.
4. Slowly plunge all coffee out.