Description
This special “Royal Select” lot represents the top tier of Colombian decaf coffees. It is sourced from smallholder producers across various coffee communities in the Colombian mountain ranges, grown at altitudes ranging from 1,300 to 1,650 meters. Unlike generic decafs, this coffee is a curated selection chosen specifically for its superior cup profile and high physical preparation (EP or “European Preparation”), ensuring that even without the caffeine, the bean retains the complexity and vibrant character that makes Colombian coffee famous.
What truly sets this coffee apart is the Swiss Water Process (SWP). This is a 100% chemical-free method that uses only pure water and a proprietary Green Coffee Extract to remove caffeine. It works through osmosis: the beans are soaked in water, allowing the caffeine to migrate out of the bean while the essential flavor oils and compounds remain intact. The result is a coffee that is 99.9% caffeine-free without the “chemical” or flat taste typical of other decaffeination methods, maintaining a cup that is remarkably clean, sweet, and expressive.
Tasting Notes: Best from medium to dark roasts but does work a little lighter as well, would avoid cinnamon roast levels. A wonderful example of how a top-grade decaf should taste. In the cup, this coffee surprises with unexpected cleanliness and sweetness. Vibrant notes of goji berry and malted red fruits stand out, providing a juicy and elegant acidity that is perfectly balanced by a solid base of cocoa and milk chocolate. It is a smooth and round cup, perfect for those looking to enjoy complex, fruity flavors without the stimulant. The body is medium but silky, leaving a sweet and clean aftertaste that invites you to keep drinking.
Roasting Notes: As with all SWP decafs, the beans will darken much faster than regular coffee due to the pre-hydration process, so visual color can be deceiving. It is best to guide your roast by aroma and the sound of the crack. This coffee shines in a medium roast. A medium roast will highlight the berry notes and malic acidity; if you take it a bit darker, just before the second crack, you will accentuate the body and the cocoa and malt notes, creating a denser, chocolatey cup ideal for espresso or milk-based drinks.
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