Tasting notes: A smooth espresso blend using two Central American coffees to create a chocolaty experience accompanied by a bite of citrus.
Components: Peru of San Ignacio, Ethiopia of Hambela Estate
Tasting notes: Chocolate, Berry, Graham Cracker
Source: Ethiopia, Guji zone of Oromia
The Swiss water process is a chemical-free decaffeination method. It involves saturating the green beans in green bean extract which allows an indirect process of extracting caffeine from the beans. Meanwhile, the coffee will maintain its natural flavors in the end.