Tasting notes: Sweet, honey, walnuts, weet and full bodied
Roast: Medium roast with 99.9% of its caffeine removed using the Swiss Water decaffeination method
Story of the farm:
With coffee produced year round, Colombia is certainly unique due to the variety of the geography, altitudes, and microclimates.
Colombia has 22 coffee-growing regions, and each is celebrated for qualities attributed to its terroir, varieties and processing practices. Huila, for example, is known for juicy, fruity coffees with lots of body, while Antioquia is known for a lighter body and bright citrus notes.
As interest in specialty coffee from these regions of Colombia grows, the region's farmers and producers (around 300,000) continue to work hard to produce true high quality Colombian coffee beans. Coffee from this region is known for its rich flavor and balanced body. To retain this amazing flavor, we selected lots from some of Colombia's most celebrated regions—Antioquia, Cauca, Huila and Popayan that are decaffeinated using the chemical-free Swiss Water Process.
SWP works through diffusion, not osmosis. Initially, green coffee beans are soaked in water until all the caffeine and flavor compounds are extracted. The beans are then discarded, and the solution they created is run through a carbon filter that removes the caffeine, leaving behind only the flavor compounds—what SWP calls its green coffee extract, or GCE.
When SWP decaffeinates a coffee, the beans are soaked with a small amount of the GCE, which creates a saturated solution in which the caffeine leaves but the flavor compounds remain in place, unaffected. The GCE is like a yeast “mother.” While initially SWP had to sacrifice some coffee to create it, once the first batch was made, it just needs to maintain the health of the GCE and keep it slowly regenerating, which it does by adding small amounts of clean water.