Decaf Colombia

Over half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. This coffee is from the Antioquia producing region, and we picked it for it's excellent caramelization flavor notes of dark chocolate, caramel, and toasted almonds. All decaffeination processes create some wear-and-tear on green coffee, but (in our experience) Swiss Water Process coffees maintain an excellent profile compared to other methods.

FLAVOR: Dark Chocolate, Caramel, Almond

BODY: Full Bodied

ROAST LEVEL: Medium

The Swiss Water process starts by soaking green coffee beans in pure water to create a proprietary Green Coffee Extract (GCE). The GCE holds all the coffee’s soluble compounds. The extract is then passed through activated carbon filters to remove caffeine, leaving behind a flavorful, caffeine-free solution. When new batches of green coffee beans are added to the GCE and soaked for 8–10 hours, the caffeine naturally moves out of the beans without stripping away their taste. The extract is continuously refreshed through carbon filtration, ensuring the beans keep their original characteristics. Swiss Water decaf removes 99.9% of the caffeine while also doing a great job at preserving the coffee’s original profile—acidity, flavors, and complexity.

ORIGIN: Antioquia

FARM: Federacion Nacional de Cafeteros, Rio Sierra

ALTITUDE: 1,300-1,500 MASL

VARIETY: Caturra, Castillo, Typica

PRODUCTION METHOD: Washed, Swiss Water Process