Brazil – Swiss Water Decaf
Taste Notes: Chocolate, Hazelnut, Caramel
Elevation: 800 – 1200m
Varietal: Bourbon, Catuai
Roast: Medium, Dark
When coffee goes through the Swiss Water Decaffeination process to extract the caffeine from the green beans the structure of the green bean gets broken down somewhat which means we have to be more gentle in the roasting process. To do this the roast starts with a low introduction of heat for the first 2 minutes before cranking up the gas which in roasting lingo we call soaking the beans. This is to allow the beans to take on the heat without scorching ( burning ). A typical roast lasts anywhere between 8 – 14 minutes depending on the desired outcome. With our brazil decaf I’ve to extend the roast to 16 minutes to allow it to come up to the desired roast degree to allow an even roast throughout the bean from surface to the core. The extended roast time also allows for a greater development of melanoidins which form during the maillard phase ( the browning reaction ) which enhances the perception of mouthfeel and body making this coffee a full bodied and sweet brew.