Guatemala Swiss Water Decaffeinated

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Taste Notes

Caramel, Chocolate, Nutty

Strength

Low Strength

Roast Profile

Medium Roast

Single Origin

Guatemala

Guatemala Swiss Water Decaffeinated Coffee

An indulgent treat with luscious caramel, chocolate and nutty notes to delight the senses. Uncompromising flavour, Guatemala Swiss Water Decaffeinated is best enjoyed whilst the sun melts into the horizon.

 

More about this coffee

A Central American coffee growing sensation, Guatemala has grown and served coffee since 1747. One of the top 10 coffee producers in the world, Guatemala coffee is characterised by its rich volcanic soil, low humidity, sun and cool nights. In the cup this Guatemalan coffee delights with notes of Custard Cream biscuits, combining with caramel and chocolate.

Treated with the Swiss Water Process these Guatemala coffee beans retain all of their natural charm.

 

guatemala coffee

 

Guatemala Single Origin Coffee

ROAST PROFILE MEDIUM
SCA SCORE 81.50
HARVEST NOVEMBER - MARCH
PROCESS SWISS WATER, WASHED
VARIETY SINGLE ORIGIN
ALTITUDE 1100-1600 masl


Swiss Water Processed Coffee

The Swiss Water Process is an entirely chemical free process, which was handily developed in Switzerland in the 1930s. Swiss Water decaf coffee has 99.9% of the caffeine content removed, but it also retains all of the beneficial antioxidants that makes a brew good for you! Swiss Water Processed coffee is 100% natural, and removes caffeine in four simple steps: separate, filter, soak, and dry.

1. Separate

The coffee beans are immersed in scalding water to extract the caffeine.

2. Filter

This liquid is then passed through a series of special charcoal filters designed to trap caffeine molecules and allow coffee oils and flavour molecules to pass through to and be collected. After the filtering process, a caffeine-free, flavourless, green coffee bean extract remains. This residual water is known as Green Coffee Extract (GCE), this liquid rich in coffee oils and flavour molecules is kept and used to wash a new batch of beans.

3. Soak

As a new batch of coffee beans passes through the GCE they can’t lose their oils or flavour molecules as the liquid is saturated and can’t absorb any more. At this point, the remaining extract is filtered through charcoal once again to remove the caffeine and is then set aside for future batches of decaf coffee. The result is beans that have been decaffeinated but remain rich in flavour and coffee oils, which can then be dried and then sent to be roasted and ground.

4. Dry

The soaked raw coffee beans are then dried, after which they are roasted and ground ready to be brewed as a cup of delicious decaf coffee.  


Recommended Brew Method

recommended brew method cafetiere

 Guatemala Swiss Water Decaffeinated coffee is best brewed through a filter or cafetière. We recommend 18-23g coffee per 350ml of water.


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