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PROCESS: SWISS WATER PROCESS
VARIETAL: BOURBON, CATURRA & TYPICA
ALTITUDE: 900 – 1100 MASL
This lot has been decaffeinated using the Swiss Water Process, an entirely chemical free method of removing the caffeine from coffee whilst conserving its original cup profile.
This is one of the only chemical-free decaffeination processes that exists and uses only water and osmosis to remove the caffeine.
We have extended the development of this coffee making for a rich, velvety espresso or the perfect decaffeinated base for any milk-based beverage.
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