This Bolivian decaf coffee is grown at an altitude of 1,850 MASL in the Caranavi Province, a region renowned for its fertile soils and ideal coffee-growing conditions. The beans are of the Caturra variety, carefully cultivated to produce a high-quality cup. Bolivia’s coffee journey has evolved significantly, with a focus on quality emerging in recent decades. This coffee reflects the country’s dedication to excellence, showcasing the expertise of indigenous producers who have organised into cooperatives to strengthen their position in the global market. The beans undergo the Swiss Water Process, a chemical-free method that preserves the coffee’s intrinsic flavour while removing caffeine. This method ensures the coffee retains its origin characteristics. The result is a decaf coffee with a rich and complex flavour profile, featuring notes of caramel, sultana, clementine, and milk chocolate. It offers a delightful balance of sweetness and acidity, perfect for any brewing method.
Tasting Notes:
Caramel, Sultana, Clementine, Milk Chocolate
Decaffeination Process
Decaffeinated using the Swiss Water Process, a chemical-free method that uses water, time, and temperature to gently remove caffeine while preserving the coffee’s origin character and flavour complexity.
