Listen to the Audiotrack explaining abit more about this coffee
- ThePlus Audio
About this coffee
NOTES: Sweet fruit flavours of strawberries with a dry berry aroma and a bold creamy milk chocolate and caramel body.
Much of the reason decaf has such a bad name in coffee is due to the variety of horrible chemical processes that have been used over the years to achieve decaffeination, invariably ruining the flavour of the bean. The Swiss Water process, in contrast, is a taste-driven, 100% chemical free decaffeination process that delivers coffee that is 99.9% caffeine-free while protecting the unique characteristics and flavour of the coffee’s origin. In this process, green beans are soaked in water for an extended period, the water absorbs the caffeine and the coffee’s flavours as well. The water is then carbon-filtered, which removes the caffeine but not the flavour. The first batch of green beans is discarded, and a second batch soaked in the caffeine-free, flavour-saturated water which this time absorbs only the caffeine. The decaffeinated beans are then dried, processed and roasted with perfection as usual.
I was not happy when I was told by the doctor to give up coffee or drink decaf. I imagined a jar of instant decaf from the supermarket, but after a bit of research I discovered decaf roasted beans were available, without chemical treatment to remove the caffeine, and tasting delicious.