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PROCESS : DOUBLE-ANAEROBIC THERMAL SHOCK
Think fresh peaches
Enjoy a twist on an English classic with the taste of earl grey made as a green tea
Organic lemongrass
49th Parallel Decaf Swiss Water Process mate PROCESS : DOUBLE-ANAEROBIC THERMAL SHOCKMedium Dark Espresso Roast Tasting Notes: Sugarcane, Cashew, Nutmeg The Swiss Water Process involves first soaking the coffee in pure water. The resulting green coffee extract is then passed through a carbon filter, specifically engineered to remove the caffeine molecule. The green coffee extract is then introduced to the coffee but without the caffeine. This process is simple in theory, but impressive to execute, since the coffee has to be exactingly
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