Decaf Costa Rica La Pastora Tarrazu

Swiss Water Process Decaf Acidity: Lively and bright Aroma: Brown sugar, nutty, floral Body: Round, full Milling Process: Washed Tasting Notes: Citrus, Dark Chocolate, Tropical Fruit Special Features:  Strictly Hard Bean This coffee is grown by the Co-Op Tarrazu producers. The growing altitude for the Costa Rica La Pastora Tarrazu is 1350-1800 meters above sea level. The varietals are Caturra and Catuai. The harvest period is December - March.  The Swiss Water Process is a chemical-free method for removing caffeine from green coffee. It involves soaking green coffee in fresh water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be removed. Caffeine-free green coffee extract (GCE) is then introduced to the beans, which causes the caffeine molecules to bind to the GCE. The now-decaffeinated coffee is then dried to the proper moisture content and rested before shipment.