Altitude: 1100 - 1600 MASL
Variety: Caturra, Pache & Typica
Processing: Washed and Swiss water decaf process
Producer Partner: D R Wakefield & Swiss Water Decaf
Notes: Custard Cream biscuits, combining with caramel and chocolate
This is our first Decaf from Guatemala and it won't disappoint any decaf drinkers.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. 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. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free
Cupping Notes: Chocolate biscuit, praline, savoury. Altitude: 900 - 1100 masl Varieties: Bourbon, Catuai Process: Natural Screen: Size17/18 Brazil is the largest producer of coffee in the world. With...
Region: Nyabihu, Gakenke and Nyamasheke, Country: RwandaAltitude: 1500 - 2000 MASLVariety: Red BourbonProcessing: Washed then CO2 DecafProducer Partner: Muraho Trading Company Notes: Stewed red fruits, treacle & cocoa. This CO2...