Decaf - Panama - Anaerobic, Swiss Water Process

Decaf - Panama - Anaerobic, Swiss Water Process

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Origin: Panama
Farm: Smallholder Producers
Elevation:
1200-1800 MASL
Varietal: Mixed, 20% Geisha
Processing Method:
Anaerobic, Swiss Water Decaffeinating Process
Tasting Notes:
Malt, Lemon, Milk Chocolate, Guava, Strawberry

The Swiss Water Decaffeinating Process uses temperature and time to remove caffeine from the green coffee beans. In small batches, the coffee is soaked for 10 hours while the caffeine is repeatedly strained out of the solution ultimately resulting in 99.9% caffeine free beans. Since water is a universal solvent 

Anaerobic Process is the use of controlled fermentation to manipulate the sugars and acids present in coffee cherries changing the flavor profile of the bean. All coffee goes through some form of fermentation (in the cherry after picking) but using a yeast mother mix, lactobacillus cultures, or other fruits (co-fermenting), producers can create a wide variety of flavor compounds. This processing method is constantly evolving as farmers experiment with new techniques (original "fermentation" technique is the Natural Process) but usually the Anaerobic Processing starts with sealing the coffee cherry (still in its skin) inside large plastic barrels or Grain-Pro coffee bags full of liquid (or sometimes gasses). A one way valve allows the oxygen to purge as the coffee cherries release their own gas (CO2). The coffee is left in the oxygen free environment for anywhere from a few hours up to a week. Once the fermentation is complete the cherries can be either de-pulped, washed, and dried (Washed Anaerobic), or it can be left to dry in the cherry before being sent through a dry mill (Natural Anaerobic).

This coffee is made up of various lots in Panama, grown between 1200 and 1800 MASL, including 20% geisha. The coffee cherries are initially fermented for 76 hours, and then dried on patios for 19 days before going to the a dry mill. After the anaerobic process and drying is complete the beans go through the decaffeination process. The result is a malty and chocolatey cup, with strawberry sweetness and clean lemon acidity.