Decaf Peru Swiss Water Process
Growing Altitude: 1500 – 1900 meters above sea level
Arabica Varietal: Caturra, Pache & Catimor, Bourbon, Typica
Harvest Period: August - October
Milling Process: Washed, Sun-dried
Aroma: Chocolate, herb-like
Flavor: Milk chocolate, green apple, caramel
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.