In the cup
Hints of chocolate with a light touch of lime.
In Veracruz state, Mexico, stretching south from the Pico de Orizaba towards Cordoba is the coffee region that grew this decaf. Small scale farmers here own on average 20 hectares of land, too small to house both trees and wetmill facilities, but often on a scale that makes it more impractical to be hand processed on site too. As a consequence, cherry is sold to a larger wetmill designed to provide the solution to this problem, and focusses on delivery times from picking to fermentation tanks as well as ensuring quality of cherry at delivery point.
Cherries once sorted are washed, fermented and cleaned before being drum dried to optimal humidity and shipped to Canada for processing at Swiss Water’s facilities in Vancouver.
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.