Flavor Profile Cherry, cola, butterscotch
Producers from coffee communities in Colombia
1300 - 1650 masl
Caturra, Typica, Castillo, and Colombia
Sandy loam | Clay minerals | Volcanic loam
Fully washed and dried in the sun
April - June | October - January
Decaf Colombia Royal Select Swiss Water Process is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.