Custard Cream biscuits, combining with caramel and chocolate
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SWD Guatemala SHB
Cupping notes
Description
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water. Beans are then introduced to an internally developed Green Coffee Extract (GCE), 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 carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine.
The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.
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Origin
Producer
Process
Swiss Water Decaf
Altitude
1100 -1600m
Harvest
November - March
Flavour
Species
SCA score
81.50
