SWISS WATER PROCESS DECAFFEINATED FAIR TRADE ORGANIC COFFEE
Notes of Dark Chocolate and Maple Syrup.
CUPPING: Dark chocolate, maple syrup, great body and mild acidity
ROAST: Medium to Dark
REGION: Northern Peru – Lambayeque, Cajamarca, San Martin, and Amazonas regions
PROCESS: Fully washed and sun dried
VARIETALS: Tipica, Bourbon, Catimor
HARVEST: April – September
ALTITUDE: 3,400 – 5,900 feet
Would you like a hot cup of Dichloromethane? How about a mug of Ethyl Acetate?
Yeah. Me neither.
Though it's true that chemicals used in traditional decaffeination burn off in the roasting process, I made a conscious decision that every single offering with my last name on the label will contain coffee beans that have been decaffeinated using the Swiss Water Method. We believe in supporting organic farming, drinking pure, natural coffee, and leaving the earth in a little better shape than we found it. Other decaffeinating methods wreak havoc on the environment or use chemicals that I certainly don’t want to ingest. It's an easy choice for me.
These delicious decaf beans come from northern Peru, and I chose a medium dark roast to enhance the mouthwatering flavors of maple syrup and dark chocolate. There's no reason to sacrifice flavor just because you want to avoid caffeine. This full-bodied roast is perfectly satisfying and won’t keep you from sleeping like a baby.