Region: Huila
Processing: DECAF
Variety: Castillo, Caturra, Colombia, Typica
Altitude: 1100 - 1500 M
Harvest Period: SEP - DEC
Notes: caramelized apple, lemon, dark chocolate
Once picked, beans are shipped at Swiss Water Decaf in Vancouver, Canada, where they undergo soaking in fresh water ready to remove the caffeine. Swiss Water® is the innovative craft of using pure water to gently remove caffeine. The 100% chemical free process decaffeinates coffee in small batches.
This process involves an internally developed Green Coffee Extract (GCE) which is introduced to the beans and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through their proprietary carbon filters until all the caffeine is trapped and separated from the GCE. Then the GCE is refreshed so that it can be used again and again to remove more caffeine.
For 10 hours the coffee is monitored for temperature, flow rate and caffeine before it finally becomes 99.9% caffeine free.
