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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 dried and preserved to ensure the inherent flavour of the coffee remains relatively unscathed. Great as both a filter, and an espresso, the cup profile is sweet and subtle with flavours of cocoa, and caramel.

Marzipan

Burnt Sugar

Molasses

Type

Decaf

Roast

Medium-Dark

Process

Swiss Water Process

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store