Our decaf is processed using the Swiss Water Process. This is a chemical free, natural decaffeination processing method where the green coffee beans are soaked in warm water for 8 hours, allowing the caffeine to dissolve into the water. The water is then put through a carbon filtration system removing 99.9% of the caffeine. The Swiss Water method is preferred as a natural way of decaffeination and also preserving as much of the flavors of the coffee as possible. Currently we are sourcing a decaf bean from Guatemala. This coffee is grown between 1,500 - 1,800 masl and is a mix of varietals Bourbon, Caturra and Pache. It goes through a 24 hour fermentation period and then patio dried for 7-10 days. Expect flavor notes of Stone Fruit, Dried Fig, Nut & Milk Chocolate.
