Is your coffee rich and vibrant enough for you? The big body for which this region's coffee is known is apparent in the chocolaty texture.We know you love your dark roast coffee, but are you ready to try something different? There is subtle brightness and a boldness that comes through. If your tastes run to dark, roast to FC+, about 10-12 seconds beyond 2nd crack.Ĭup Characteristics: Floral, smooth, chewy and well structured. Roasting Notes: Roast to FC, pull at 2nd crack to full develop the body.
We continue to be impressed by the quality of the decafs being offered by the water decaffeination companies. When quality coffees are selected and processed in this manner it is a winning formula. Using this method of caffeine extraction allows the beans to maintain their original taste components.
Then the GCE is refreshed so that it can be used again and again to remove more caffeine. Caffeine and GCE flow continuously through proprietary carbon filters until all the caffeine is trapped and separated from the GCE. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Swiss Water developed something they call Green Coffee Extract (GCE) which is water fully laden with coffee essence it is introduced to the beans and caffeine removal begins. 99.9% of caffeine is removed during the Swiss Water decaffeination process, all done with pure water. During the ensuing years the process has gotten better and better and, when performed on coffee that began of high quality, has a very satisfying outcome for those who need to eliminate caffeine but who want to enjoy quality coffee. The process, originally invented and performed in Switzerland, moved to Vancouver, British Columbia Canada about 20 years ago. Sumatra Mandheling Grade 1 which has been decaffeinated using the Swiss Water Process. About Sumatra Mandheling Swiss Water Decaf
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