Colombia - Excelso (Swiss Water Decaf) - Espresso
We selected this Colombian Excelso Decaf after cupping a mass of Decaf samples. We chose it as it offers excellent balance across body, sweetness and acidity.
Whilst many decafs suffer from being weak, lacking flavour and any form of complexity, this coffee goes against the curve.
Swiss Water Process:
The Swiss Water process (which is 100% chemical free) only uses water to decaffeinate the coffee. The decaffeination takes place in small batches, so every attention is paid to keeping the raw coffee tasting as great as possible.
Hazelnut, Praline, Forest Fruits, and Milk Chocolate.
The Colombia variety was released in 1982, a cross between Caturra and the Timor hybrid that delivered better disease resistance, and Castillo in 2005 bringing further improvements on both productivity, disease resistance and cup quality.
When ripe, the coffee cherries are picked and go through an initial flotation sorting to remove under ripes, 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.