Green Apple • Molasses • Dark Chocolate
REGION - HUEHUETENANGO
VARIETAL - BOURBON, CATURRA, MARSELLESA, TYPICA
ALTITUDE - 1350 - 1650 MASL
PROCESS - SWISS WATER DECAF
HARVEST - DECEMBER - MARCH
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.