You are OUT of excuses not to drink coffee at night. This coffee proves that decaffeinating coffee no longer removes the deliciousness. Water-processing ensures this coffee stays rich, chocolatey, complex and stays true to it’s origin–the legendary Chapada de Minas (Brazil). This coffee is a medium/full roast–so it tastes like dark chocolate, toasted caramel and toffee–but just remember, because of it’s processing, it LOOKS darker than it tastes. Great with cream, but doesn’t need it.
This lot from Fazenda Primavera has been decaffeinated by Swiss Water. Coffee decaffeinated using the Swiss Water process, which follows several steps. The first is to remove the silver skin from the bean. Next, coffee is transferred to tanks where it is soaked in clean water. In the third step, low-caffeine green coffee extract (water saturated with soluble green coffee compounds) flows into the coffee tanks. The green coffee extract has caffeine levels just below that of the green coffee, optimizing the driving force of the caffeine from the coffee into the green coffee extract. This process is repeated several times as the percentage of caffeine in the green coffee decreases.Finally, coffee is dried using an evaporative process where the moisture is converted to vapor and removed through an air exhaust stream. The green coffee extract, now rich in caffeine, moves to a special carbon filtration system to remove the caffeine to use the green coffee extract for the next round of decaffeination.
de Fer is located in Pittsburgh, and we are so excited to be working with this great team!