Swiss Water Process Decaf

Growing Altitude:  700 – 1350 meters above sea level

Arabica Varietal: Typica, Bourbon, Mundo Novo, Catuai, Pacamara, Icatu, Acaia

Harvest Period: May – August

Milling Process: Natural and Pulped natural

Aroma: Roasted peanuts, sweet

Body: Smooth Medium 

Acidity: Soft

Flavor: Nutty, sweet, chocolate

Aroma:  the overall smell of the coffee.

Body:  The consistency or "mouthfeel". Best compared to milk.
Light = skim milk
Medium = 2% milk 
Medium-heavy = whole milk
and Heavy = cream.

Acidity:  The "tart-pop" flavor experience.  Not to be confused with acid.  It can range from simple and balanced to complex and bright.

Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.

Roast Level:  

Medium roasted coffees have no oil on the bean surfaces. They exhibit  balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.

Full City  or medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans.  This roast has a heavy body in comparison with the medium roasts.