In discussing decaffeinated coffee, we should first bring awareness o the fact that arabic beans are 50% lower in caffeine that robusta beans to start -- lower priced "canned coffees" are actually higher in caffeine than high grown arabica specialty brews! AND, dark roasting actually reduces the level of caffeine!
We haven't been able to "grow" decaf trees YET, although, they're working on it. After beans are harvested, they are taken to decaffeination plants for processing. Decaffeination processes generally remove 50% of the caffeine and with that goes 50% of the aroma and taste. We try to find coffees that are rich enough and flavorful enough that the effect will be minimized.
Colombian SWP Decaf
Using the same Excelso bean as Colombian Decaf, this coffee is decaffeinated according to the patented Swiss Water Process method. No chemicals ever come into direct contact with the bean, and so decaffeination is "chemical free". Good body and aroma, unique Swiss Water Taste.
