Swiss water process uses a no-chemical method to remove coffee's natural caffeine content.This method was originally pioneered in Switzerland in the 1930s. Green Coffee Extract (CGE) is water soluble and allows for the caffeine molecules to transfer from the green coffee to the CGE from the surrounding gradient pressures. Once the GCE has contains most of the caffeine, it is then seeped into carbon absorbers which remove the caffeine molecule from the GCE. The GCE is then used again to take out the caffeine contents from the green bean and the process is repeated until 97% or more of the caffeine is removed.
ALTITUDE: 1.200 -1,800 m
VARIETIES: Castillo, Caturra, Colombia
CUP: Mild acidity, medium body
FLAVOR: Cocoa, roasted nuts, citrus zest