TASTING NOTES:
malt sweetness
cherries
We get asked a lot of questions when it comes to decaf so we are going to try and answer them all in this description.
Any coffee can be decaffeinated and there are two main decaffeination processes: natural and chemical. At BBCR we chose a natural (Swiss Water Processed) decaffeinated Colombian coffee. We found that Colombia had the body and amazing flavour notes that people wanted and chose Swiss Water for the obvious reason. ;)
Swiss Water Process works by bathing green beans in temperature controlled water for a period of time and then being exposed to carbon filters that actually attract the caffeine molecules out of the body of the green, leaving the water and filters full of pure caffeine and the beans 99.9% free of caffeine. (Source: https://www.swisswater.com/)
This allows for way more flavours to remain in the bean when roasting and brewing making it the obvious choice for those who want coffee without the aftereffects. This decaf is enjoyed with any and all brewing methods and drinks.
As a medium dark roast, our decaf Colombia sits at 14 on the Roast Vision Scale and 61 on the Agtron Gourmet Colour Scale laid out by the Specialty Coffee Association (SCA).
ROASTER'S NOTES:
- Malt sweetness and cherries
- Species: 100% Arabica
- Process: Swiss Water Process
- Certification: Chemical Solvent Free
- Roast Level: 61 Agtron Gourmet, 14 Medium Dark
- Brewing Recommendations: Drip, Immersion, Espresso