Seth Taylor | Guatemala Decaf - Zelaya Family

Seth Taylor

My journey started in 2008 bagging coffee after hours in a roastery/cafe. This is where I fell in love with coffee. Next thing I knew we won the 2010 Canadian Barista Championship! Then onto judging competitions and training competitors in both England and Canada. 

In 2013 I started working for a roaster with a focus on revamping their roasting program and learning the green buying trade. BAM! We were crowned Roaster of the Year by Roast Magazine in 2015. 

In 2017 I took the leap and started my own business. Seth Taylor Coffee is a high quality coffee roaster. My mission is to source the absolute best single origin coffees available. Offerings rotate regularly based on coffee seasonality with a focus on single variety lots.

Amber Collection - Warm & Welcoming

These coffees are smooth and easy with flavours like caramel, chocolate, and nuts. 

No one should have to settle for mediocre decaf. Decaf should be great! We truly believe that the decaf drinker should be able to enjoy a superior cup of coffee and it is our mission to bring you that. 

This gem of a coffee is rich and round. It makes me see brown and gold. Reminds me of chocolate, toffee, and raisin. 

From Swiss Water Decaf:

This conscientiously produced coffee from Antigua was sourced in conjunction with our partners Common Goal Coffee right here in Vancouver. Led by Ricardo Zelaya and the Zelaya family. Finca Santa Clara's coffee and approach indeed meets our common goals of leaning into sustainable, environmentally sensitive farming that produces truly delicious coffee - and, in turn, truly delicious decaf. 

The Zelaya family has farmed coffee for generations in this region, with Finca Santa Clara just one of the family's carefully planted and innovatively tended farms. Situated over 90 hectares on the southern slopes of Volcan de Agua, Finca Santa Clara boasts the elevation, climate, and rich soil so valuable to the quality coffee production this region is storied for. 

As farm manager, Ricardo's commitment to agronomic excellence and environmental sustainability guides him throughout. A quarter of Finca Santa Clara is designated as a natural reserve, and complementary crops such as avocados, shade plants, and bird-and-insect-friendly species are grown on the farm. The Zelaya family mils compost all mill pulp for fertilizer, reuse parchment as fuel, and include sedimentation tanks to prevent pollution of the local water system. Continued dedication towards improving both growing and milling practices ensure quality coffee farmed with Ricardo's long view of environmental stewardship.