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. Contains more caffeine than in darker roasts.

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.