Hazelnut・Cacao・Hints of caramel

Brazil Decaf

Roger’s Coffee

Roaster: Roger Snellman

The Swiss Water Decaffeination method does not require the addition of chemicals, instead relying on a really saturated green coffee solution called Green Coffee Extract (GCE). To decaffeinate the coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans — but the caffeine will. Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes like the real thing.

Country: Brazil
Region: Pocos Del Caldos
Farm: Several estates
Farmer: –
Varieties: Bourbon, Catuai
Growing altitude: 1000m
Process: Swiss water decaf process