It's like coffee but without caffeine


The demand for a better decaf is rising every year. Who wouldn't want a great tasting cup without the trembles and sleepless nights? After great feedback from roasters all over Europe, we decided to produce a second decaf from the same group of producers who made the first round possible.


About two hours drive from our head office in Guatemala at around 1800 meters elevation, a group of producers in the Jalapa region decided to take control of their crop and their livelyhood. With our help, they formally started an association last year. Because water at that altitude and conditions is scarce, building a traditional wetmill is hard. We decided to invest in them by buying their ripe cherries and processing them at our El Hato wet mill.


The Decaffination Process

The decaffination starts in Germany at the CR3 Kaffeeveredelung Hermsen company through the so-called CO2 method.

Through soaking the coffee is made ready to release its caffeine. Liquid CO2 is pumped into a container that actually pushes out the caffeine, while keeping other flavor components intact. 

Another rinsing with CO2 reduces the caffeine level further to less than 0.08%.

Although there are many ways extracting caffeine, this method is getting more  and more popular in the specialty coffee industry because it keeps most of the character of the coffee. We are very happy how this one turned out!


A new team member

Say hello to Hanna Huhtonen! She's the latest addition to our Europe team. 
Hanna has worked in specialty coffee since 2007 in Europe and Australia. Her roots are in Finland where she organised the national championships and wrote books about coffee. She is a skilled barista, certified Q Grader, and she spent couple of years in Australia helping the local roasters to find some amazing green coffees to roast. She is based in Portugal and is passionate about sustainability and connecting the roasters to the right producers and coffees in Guatemala.

Want to come to Guatemala?


While the end of the year is strongly approaching we are starting to prepare ourselves for the 2019 harvest - it’s literally just around the corner! 

We have had many of our customers visiting us in Guatemala the past years. We love having our customers over since it’s a great way to select new coffees to roast, calibrate together for the years to come and learn more about Guatemala.

We would now like to invite you to visit us in Guatemala in the beginning of 2019! If you would like to visit, we recommend considering timing your trip somewhere between the end of January and end of February. The harvest will be in full swing and most of the coffees will be ready to cup during that time. 

Let us know what kind of a visit you have in mind and we can help you to plan your visit. 

Get in touch and see you in Guatemala!



As the colder Months approach us & Winter sets in, we would like to offer you

These coffees are cupping well but perhaps some have started to fade and /or were not as popular as the other lots we had this harvest. They are great value for money and work wonderfully in Blends, Espresso based drinks and/or private label projects. 

Check out our new offers here:

Erwin's Journey to Cup of Excellence

The Cup of Excellence is an annual competition held in several countries to identify the highest quality coffees produced. It is organised by the Alliance for Coffee Excellence, which was founded by George Howell and Susie Spindler. The winning coffees are sold in internet auctions.


Bella Elizabeth

The farm was purchased by Mr. Florencio Modesto Argueta in 1954. The first fields were planted with Typica and Bourbon, and they were planted two meters apart – the current recommendation by the National Association of Coffee in Guatemala (ANACAFE), however not usual at the time. The plants used to be planted much closer together, with the mind-set that more trees per area, equals higher yields, without thinking about the soil depletion and the size of the root system.

In 1978, when Mr. Modesto passed, his kids - Alvaro, Erwin and Magnolia took care of the production and administration of the Farm. It continued to be managed as Mr. Modesto had intended, with quality of the coffee in mind.

The passion and devotion slowly faded, disappointed by low prices, climate change and difficult harvests. In 2000, when the farm was divided between the tree siblings.

Soon after Erwin passed and his son Erwin Jr. took over the farm and called it Finca Bella Elizabeth, in honor of his daughter Ana Elizabeth. He began working hard to better the quality in hopes to obtain better prices.

We have been working with Erwin Jr. since 2013 and in 2016 we cupped every day-lot and selected the best one to enter Cup of Excellence Guatemala. As we anxiously awaited the results, we learned that it had cupped 89.50 reaching 6th place! 

We are happy to have this panela sweet, aromatic coffee with cherry acidity and a long silky mouthfeel  on our offering! 


Meet our family

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The Regional blend - PrimaVera Style

The personal relationships we have with our producers goes further than just trade. We are often offered coffees that are great - scoring 84-85 points but would be difficult sales as micro lots. So we thought - maybe the sum of the parts is grater than the parts themselves and The PrimaVera Family Lot was born!

With a commitment stronger than ever before, we are purchasing coffees from potentially great farms and passionate producers so that they can have a step up to success. We hope that with the increased price they received this harvest, next years' passion and coffee will be able to stand on its own!  After all, isn't that what being in a family is all about?


The PrimaVera Family

For this lot, we purchased coffees from 16 great producers, scoring 84-85 points to create a great quality Regional blend. This Lot is different from any other Huehuetenango SHB coffees you will see in the market as we can provide full transparency and traceability to each producer.

We are constantly working with our producers in order to help them improve the quality and therefore price of their coffees.

We decided to purchase the coffee in order to give them an opportunity to use the extra income they receive from selling at a higher price to reinvest in their farm and wet mills. We hope that with some improvements and betterments, next year they will produce wonderful coffees that could be featured as single origin coffees.

In the cup we find a balanced, sweet and full bodied coffee with berry notes. Perfect for espresso!


PrimaVera on Tour

Coming months we're going around Europe meeting roasters & barista's and do cuppings all around. A selection of cities we'll be visiting:

Lviv (Ukraine) (13-14/9)
Bordeaux (France) (16-17/9)
Madrid (Spain) (22/9)
Istanbul (Turkey) (20-23/9)

Check out the events section on our website to see when we're coming by!

What about Decaf? 😴


About two hours from our head office in Guatemala City, between the Fraijanes Plateau and New Oriente, lies Jalapa, a region often forgotten but with great potential. It is here that the Association of Small Producers, with the help of PrimaVera, was founded last year.


The idea was born in Santa Amellia Xalapa as a way of supporting a growing community of farmers. They excelled at growing: corn, tomato, apples, peaches and avocado - then they added coffee. Due to the richness of the soils and the high altitude at where they are grown, coffee has been a great success. They became a formal association in February of 2017 with the help of PrimaVera.

This year we've been supporting the association to pick their cherries at their ripest. Because there are very little water resources in this region, no one has access to a wet mill. That's why we bought cherry from the association and processed the coffee at our El Hato wet mill.


We selected the Jalapa coffee as the source for our Decaf this year. In Germany we use CO2 to release the coffee from its caffeine. The flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again. This results in a coffee that's both tasty and makes sure you can sleep at night!


Julio Cano / El Pajal

Starting this week we offer some of our coffees on the Cropster Hub platform. From there, it's super easy to see all the details of some of our offering and get into contact with us. 

One of the coffees on offer is from the El Pajal farm from Julio Cano. Julio is constantly working on improvements that he can make and saw that focusing on quality helps him a lot to sell his coffee against better prices and therefore having more to invest back into the farm. This is how he's managing to keep his farm healthy and productive.

In the cup we get a lot of red apple acidity, syrupy sweet, butterscotch and a caramel finish. Check it out at the Cropster Hub offer page!

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