Swiss Water Process Decaf

Growing Altitude: 1200 – 1700 meters above sea level

Arabica Varietal: Bourbon, Typica, Catuai, Caturra

Harvest Period:  December - April

Milling Process: Washed

Aroma: Floral, Citrus

Body: Full

Acidity: Bright

Flavor: Chocolate, sweet nutty

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.