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The process of filtering the GCE to remove caffeine and immersing the beans is repeated until the beans are 99
meticulously brought to a medium dark roast
Grower: Fazenda Santa Barbara
Process: Fully washed and dried in solar dryers to protect the coffee from rain
Region: Mbeya Region of Tanzania
Peru, Piura - Decaf Heritage The process of filtering theCertification Grading: Organic Swiss Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100 1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.
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