Colombia - Excelso (Swiss Water Decaf) - Espresso
Just like our previous decaf, this new bean offers not just great body, but also a good level of complexity in the cup.
We've gone for a Swiss Water process, which is 100% chemical free as it only uses water to decaffeinate the coffee. The decaffeination takes place in small batches, so every attention is paid to keeping the bean tasting as great as it would with caffeine.
The flavour notes of this coffee are Hazelnut, Praline, Forrest Fruits, and Milk Chocolate.
- Farm: Huila
- Varietal: Colombia, Caturra & Castillo
- Process: Swiss Water
- Elevation: 1100-1900 masl
- Weight: 250g / 1KG
- Roast: Espresso
The Colombia variety was released in 1982, a cross between Caturra and the Timor hybrid that delivered better rust resistance, and Castillo in 2005 bringing further improvements on both productivity, rust resistance and cup quality.
When ripe, the coffee cherries are picked and go through an initial flotation sorting to remove underripes, sticks, and general debris before passing through a pulping machine and working their way down the washing channels to the fermentation tanks. Here, they will sit for typically 8-14 hours, before moving to the drying patios, or guardiolas, for controlled drying down to 10-12% moisture. The coffee is stored in parchment until ready for export, then it is processed at the dry mills and bagged for shipping. Bean sizes 15-16 are graded as Excelso.