Swiss Water Decaf- Colombia
This Colombia Decaf comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain. The Swiss Water Decaffeination process uses only water as the active ingredient with only time and heat as the other variable in the process.
Tasting Notes- Sugar Cane and Chocolate
Body- Full Bodied
Varities- Caturra and Castillo
Swiss Water Decaffeination Process
900 masl (2952 feet)
We roast our decaf much lighter than most, however, due to the elongated drying, and Maillard phase, we find there is plenty of body in this coffee. Decaf coffees can be a challenge to roast since moisture control during roasting is paramount. we have found that a gentle approach with these coffees offers the best results and that has been confirmed by our cafe staff and customer since we started offering this particular coffee many years ago.