Swiss Water Decaf

The Swiss Water Decaffeination process, is a process of removing the caffeine from the coffee beans without use of chemicals.

The beans are soaked for many hours in hot water, leaching out the caffeine. The water is passed through a charcoal filter which captures the caffeine molecules. The smaller oil and flavour molecules are then reabsorbed into the beans.

Honduras

FARM: Capucas Co op
REGION: Copan
PROCESS: SWD in Vancouver
VARIETY: Caturra, Typica & Bourbon
ALTITUDE GROWN: 1400 - 1600m

Medium roast. Low acidity and medium to full body. Perfect for espresso or filter.