NATURALLY DECAFFEINATED

This Small Batch Series from Swiss Water is also one of our regular coffees from our friends at Daterra. The right atmospheric conditions on the farm mean that Summer Solstice can be made purely from dried-on-tree cherries. This rare process allows for a bright, clean complex flavour, which coupled with Daterra’s exclusive technology for sorting produces a world class coffee, scoring higher than most, non-decaffeinated coffees! Chocolate, lemon, almond, apple, grape, strawberry, tropical fruit, honey sweetness and full body are amongst the tasting notes from SCAA independent cuppers, who scored this 83.75.

This delicious coffee was scored an impressive 82.75 by the independent coffee graders of the SCAA (Specialty Coffee Association of America), higher than most non-decaffeinated speciality coffees! The only thing you’re not losing is sleep! Flavour and aromatic notes of chocolate, plum, cream and blackcurrant. Rebuild Women’s Hope is a cooperative established in 2013 on the banks of Lake Kivu. The varietals used are Blue Mountain and Kent, grown at altitudes up to 2000 metres.

This delicious coffee is grown on heirloom varietals that yield milk chocolate with great supporting notes of lime, orange, and caramel. The citrus character from Sidamo really adds another dimension to the cup. The coffee was scored 82.75 by the independent coffee graders of the SCAA (Specialty Coffee Association of America) higher than most non-decaffeinated speciality coffees! The only thing you’re not losing is sleep! This coffee is washed, with beans removed from the cherry through a de-pulper, before passing through a fermentation phase for 12-36 hours. Once this is finished the cherries are washed in clean water and then dried on traditional raised beds or occasionally patios. Local smallholders grow heirloom varietals known locally by names such as Kumie, Diga, and Wilsho.

If you give this coffee to someone without telling them it's decaffeinated you will always be greeted with the same look of astonishment when they find out! Firstly because we apply the same criteria for excellence to the coffee we choose to decaffeinate as we do to all of our Grand Cru coffees. Expect flavours of dark chocolate, raisin, plum, liquorice, malt, black cherry and tobacco. Secondly, the method of decaffeination is designed to remove only the caffeine and not the precious flavour compounds that give coffee its character. The Mountain Water Process involves immersing the coffee beans in water to extract the 99.9% of the caffeine. No chemicals are used, and a filtering process allows the beans to maintain their characteristic flavour. The Mountain Water Decaf process uses clear, pure water from the glaciers of the Pico de Orizaba Mountains in Mexico, although often the coffee we choose is not in itself Mexican. This dark roast makes a phenomenally good espresso or base for a latt� and cappuccino.

The anaerobic natural process lends the cup a developed complex fruitiness, creamy body with complex, intricate flavours and less bitterness than other coffee. This has come through in the cup as orange and lime, complex chocolate and caramel. Using the oxygen free fermentation style, though more time consuming, offers farmers almost complete control compared to the normal fermentation process, which offers a less consistent outcome. Scored a whopping 84.25 by the independent coffee graders of the SCAA (Specialty Coffee Association of America) higher than most non-decaffeinated speciality coffees! The only thing you’re not losing is sleep! This coffee comes not only from the revered coffee-growing nation of Panama, but from one of the most unique coffee projects within that country, if not the world. Creativa Coffee District in Chiriqui is a coffee mill, but it’s also a cultural project.