Peruvian Swiss Water Decaf

Peruvian Swiss Water Decaf

The swiss water decaf method of removing caffeine is an organic, 100% chemical free method whereby a super saturated green coffee extract is introduced to a batch of green coffee beans. The only water soluble compound missing is caffeine, which subsequently diffuses from the coffee beans. All the other natural compounds containing the flavours remain inside the beans.

This coffee is grown at a height of between 1,200-1350 metres, is SHB (strictly hard bean) and is harvested from August to November, using the wet process method. This involves removing the outer skin of the cherry  from the bean, the bean with attached mucilage is allowed to ferment for a day or two in water, before further washing removes it. This process leads to a much fruitier flavour than dry processed beans.

Coffee Variety –  Bourbon, Catuai and Caturra.

Aroma –                 Liquorice.

Flavour–                Light treacle.

Sweetness–          Nougat.

Acidity –                Mild.

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