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Decaffeinated Villaure


About Decaffeinated Villaure

Our Head of coffee

Will says:

“As soon as this coffee is ground, its baked plum aromas jump straight out at you. Then, once brewed, those same flavours continue and then round off with a mild lime finish. There’s a crystal clear, cane sugar and syrup sweetness to this coffee, which is lovely. Then there’s this gloriously balanced lemon acidity running through it, the kind of lemon taste you get from a tarte au citron. There’s a lot going on but it’s all held together really nicely with a smooth, silky mouthfeel.”

About the farmer

This farm is run by Villatoro Aurelio, so to name it he took the “Vill” from his first name and combined it with the “Aure” from his surname. This man really knows his coffee; he’s competed in the Cup of Excellent a whopping four times, finishing fifth in the 2015 International Cup of Excellence. As if that wasn’t enough he’s pretty famous locally, having been named Best Farmer in Guatemala by Illy and also Best Farmer in Huehuetenango.

About the processing

We use the Carbon Dioxide method to decaffeinate our coffee. It uses highly pressurised CO2 to remove the caffeine, leaving behind 99.9% caffeine free beans. The beans are added to a water tank and pressurised CO2 is circulated through the coffee, drawing the caffeine out of the bean. An evaporation stage separates the caffeine from the CO2. The CO2 specifically targets the caffeine in the beans, drawing it out of the beans.This process is repeated until the the beans are decaffeinated. The coffee is then gently dried until it reaches the original moisture content - ready for export and roasting.

A quick Q&A with the farmer, Aurelio Villatoro:

What’s the appeal of working with Pact?

I was really touched by your visit to Huehuetenango and our farms. The way Will expressed himself, his genuine interest in our lives and desire to connect with us shows us there is a mutual connection, that we are here to support each other. Pact supports us by buying coffee from us at a fair price and that allows us to improve our farms, our personal lives and community.

The appeal of working with Pact lies in that instead of worrying about the market fluctuations and stressing out about who will buy my coffee, I know that my coffee has a customer (Pact). I can focus on improving our quality, planning improvements on the farms, ensuring high production and good quality.


ACIDITYCitric (Lemon)
ALTITUDE1415-1850 m
FLAVOURPlum and Butter
PROCESSFully Washed
PRODUCERAurelio Villatoro
SWEETNESSCane sugar, Syrup.
VARIETALBourbon, Caturra, Pacamara
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