Details

Decaf shouldn't be boring! This rare small-batch, highly traceable decaf is a fruit bomb utilizing both natural and carbonic maceration processes to bring forth dramatic sweet fruit notes, but not funky ones.

This decaf can be traced down to the fermentation times, sugar content of the coffee cherries on each day of picking, varietals grown and even, who picked them and what the weather was doing on that day too.

Swiss Water Process Decaf

Acidity: Bright

Aroma: Fruity

Body:  Medium

Milling Process: Natural, Carbonic maceration with a fermentation time of 5-10 days. Decaffeinated by Swiss Water process.

Tasting Notes: Cherry, apple, red wine, grilled pineapple

The growing altitude for this Nicaraguan coffee is 1300 - 1600 meters above sea level.  The varietals are Catuai, Caturra Estrella, Java, Pacamara, Pacas, Maracaturra, and bourbon. The growing and harvest period is November - March.

The Swiss Water Process is a chemical-free method for removing caffeine from green coffee. It involves soaking green coffee in fresh water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be removed. Caffeine-free green coffee extract (GCE) is then introduced to the beans, which causes the caffeine molecules to bind to the GCE. The now-decaffeinated coffee is then dried to the proper moisture content and rested before shipment.