apple / caramel / lemon
swiss water process
1100m - 1900m
The Colombian coffee beans are picked and soaked in a green coffee extract, where in time the caffeine transfers into the solution and removes it from the beans whilst still maintaining the flavour profiles. The coffee extract is then processed through activated charcoal to remove the transferred caffeine, ready to be reused again!
Swiss water process
The Swiss water processed was developed originally in Switzerland in the 1930s, however, the process wasn't used commercially until the 1979. It was the only process to remove caffeine that didn't use solvents