PRALINE - BROWN SUGAR - CUSTARD
VARIETAL - BOURBON, CATUAI
ALTITUDE - 900-1100 MASL
PROCESS - SWISS WATER DECAF
HARVEST - APRIL - DECEMBER
Typical flavouring from Brazil invokes thoughts of nuts, caramel and a creamy body, but as producers develop new techniques we are beginning to enjoy new found sweetness and acidity from these coffees. Swiss Water Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. The process is monitored for around 10 hours and caffeine levels check as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free. You can expect smoothness and sweetness coated with nutty flavours. With a full and creamy mouthfeel this decaf is sure to hit the mark.
