PRALINE - BROWN SUGAR - CUSTARD
VARIETAL - BOURBON, CATUAI
ALTITUDE - 900-1100 MASL
PROCESS - SWISS WATER DECAF
HARVEST - APRIL - DECEMBER
Swiss Water Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. First introduced in 1979, this was the only commercial method using non-solvents and has quickly become one of the most popular methods of decaffeination.
In this process, the coffee beans are soaked in caffeine-free green coffee extract, allowing the caffeine to be extracted from the bean and into the solution while the flavor components are retained in the beans. The now caffeine-saturated green coffee extract is then processed through activated charcoal to fully remove the caffeine, thus becoming caffeine-free again and ready to extract caffeine from a new batch of coffee.
The coffee beans are then dried to their originating moisture level and re bagged. The Swiss Water Process results in coffee that is 99.9% caffeine free.
Brazil is the largest producer of coffee in the world.
With such diversity, the range of coffee that it produces is vast – from small holder farms to vast estates. Soils, regional climate and temperatures make great growing conditions. However, Brazil lacks altitude – a factor considered crucial for creating the very best flavours expected form Arabica coffee and much of the coffee is grown at or below 1000m above sea level. Much lower than the typical 1400 – 1800masl that can be found in many other coffee producing nations.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins.
