Colombia Excelso Antioquia Decaf
Swiss Water Process

Description

Colombia Decaf Coffee Beans

When someone switches to decaf, it’s clear that there’s an attachment to the flavor of coffee that they can never give up. Now, it’s easier than ever to have delicious caffeine-free coffee with all the characteristics of beloved origin terroirs. With constant innovations and improvements in decaf processing methods, decaf drinkers can enjoy their coffee without sacrificing quality or flavor experience.

That means a washed Colombian coffee like this one from Antioquia can shine, even as a decaf. Roasters will detect enticing notes of dark chocolate, caramel, roasted almond, and red apple in a heavy-bodied cup with mild acidity. The regional blend was sourced from smallholder farmers that supply coffee to a select group of Colombian coffee exporters.

What is the Swiss Water® Decaf Process?

The Swiss Water Process, developed in Switzerland, is a natural, chemical-free way to decaffeinate coffee. Swiss Water boasts a process that is not only clean and natural, it also keeps the original flavor of the coffee intact.

The Swiss Water process starts by soaking green coffee beans in pure water to create a proprietary Green Coffee Extract (GCE). The GCE holds all the coffee’s soluble compounds. The extract passes through activated carbon filters to remove caffeine, leaving behind a flavorful, caffeine-free solution.

When new batches of green coffee beans are added to the GCE and soaked for 8–10 hours, the caffeine naturally moves out of the beans without stripping away their taste. The extract continuously refreshes through carbon filtration, ensuring the beans keep their original characteristics.

Thanks to this careful process, Swiss Water decaf removes 99.9% of the caffeine while preserving the coffee’s original profile—acidity, flavors, and complexity. This decaf actually tastes like coffee, making it a great option for anyone looking to cut back on caffeine without sacrificing quality.

About Colombia Green Coffee Beans

Over half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. As the world’s third-largest producing country, the volume, quality, and variety that comes out of Colombia year-round proves to be staggering.

According to the USDA, the overall production growth of 6.1 percent for the 2023/2024 harvest remains modest due to reduced coffee renovation areas in 2022, driven by high coffee prices, leading to lower productivity. Dry conditions also negatively impacted young coffee trees and lower-altitude plantations, increasing coffee borer infestations and the production of smaller, underdeveloped beans. Colombia currently has around 840,000 hectares of coffee farms, mostly smallholder-run, with two peak harvest periods: the main harvest from October to December and the secondary “mitaca” harvest from April to June, primarily in the central coffee region.

GEOGRAPHY:

Region Antioquia

Altitude 1300-1500m

PRODUCER:

Federacion Nacional de Cafeteros, Rio Sierra

VARIETY:

Caturra, Castillo, Typica

PROCESSING:

Swiss Water Decaf

HARVEST TIME:

September – December