Swiss Water Process (SWP) is a 100% natural decaffeination process which uses only water and charcoal filtration to remove the caffeine from the coffee bean (similar to a water purifier). Most commercial grade and lower grade specialty decaf coffees are processed with the European Process (EP) which uses methyl-chloride to remove the caffeine from the coffee bean.
Colombian Supremo: One of the world’s finest coffees. Extremely rich and aromatic, yet mild in flavor. Excellent body with pleasant sharpness and slightly winey overtones. |
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Mocha Java: The classic of blended coffees and favorite of coffee connoisseurs. This blend produces fine aroma, flavor and body; smooth and piquant.
Sumatra Mandheling: One of the most popular regions for the true coffee conisseur. This bean from the Isle of Sumatra produce a full rich flavor with no afterbite.
Plantation Kenya AA: A rich Bourbon-like coffee. In the cup it is smooth and rich with a delicate tang and a dry, winey aftertaste. Blends well with Colombian coffees or is great on it’s own.
Organic Mexican Altura: High grown (altura) on the mountains in the district of Coatepec. These beans produce a full bodied cup with exquisite aroma and pleasant taste.
Costa Rican Tarrazu: Grown at high elevations on the country’s Pacific coast side. Rich in body and sharp in flavor, with the snap of a very dry wine.
Brazilian Santos: This bean produces a beverage with full, smooth body and flavor. Often used in blends with other mild coffees.
‘Burgh’ Blend (City Blend): Slightly heavy bodied blend of Arabica coffees make up this blend. Traditional to our hometown – strong and bold, yet lively….a hearty brew.
Breakfast Blend: We combine light and dark roasted coffees to produce a rich and mellow beverage with a slightly heavy body. A pleasant way to start your day.
Scandinavian Blend: An aromatic blending of Full City and French roast coffees. We combine spicy Mexican, Costa Rican and Colombian beans to create the heavy body and sharp taste of this coffee.
Viennese Roast: Slightly lighter than French roast, this coffee is flavorful and aromatic with a slightly heavy body.
French Roast: Select green coffees are dark roasted to barely bring the natural coffee oils to the surface. Not bitter; rather flavorful with a bittersweet taste. Blend with lighter roast coffees for less strength.
Espresso Roast: Dark roasted to bring out real coffee flavor. These dark and oily beans make a heavy bodied and sharp flavored beverage. The perfect after dinner coffee served in a demitasse cup with a twist of lemon peel.
| What is Swiss Water Process? |