SWISS WATER DECAF – PERU

Organic Peru – Swiss Water Decaf

Tasting Notes: Rooibos, Cooked Apple, Plum Jam
Roast Degree: Medium/Dark
Process: Washed
Region: Amazonas
Elevation: 900-1100m

This is a delicious decaf from Peru. If you are after a great-tasting organic decaf, this is the one for you. This is a really delicious coffee, and it’s a perfect coffee for mixing with milk of your choice or enjoying black. When brewed as a filter coffee, you get notes of rooibos, cooked apple, and plum jam. Espresso, on the other hand, really draws out the syrupy nature of this coffee with a hint of chocolate, cooked apple, and plum.

Decaf coffee began its journey in the early 1900s when a German merchant, ‘Ludwig Roselius‘, accidentally discovered the process after a seawater-soaked coffee shipment lost caffeine but retained its flavour. While there are a number of different ways to create decaf coffee today, sea water is not still used.

The Swiss Water Process is a 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialized by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This is one of our favourite decafs and it tends to retain more complexity and sweetness than other methods.

Learn more HERE!

HOW TO BREW

Espresso

Dose: 18g
Yield: 40g
Time: 24-27 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!