Decaf Costa Rica - Swiss Water Process
Swiss Water Process Decaf
Growing Altitude: 1500-1700 meters above sea level
Arabica Varietal: Caturra, Catuai, Villa Sarchi, Mundo Novo
Harvest Period: November - April
Milling Process: Washed
Aroma: Fragrant, Brown sugar
Flavor: Floral, Citrus, Hints of Caramel and 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.
Medium roasted coffees have no oil on the bean surfaces. They exhibit balanced flavor, aroma, and acidity.
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.