Honduras Swiss Water Decaffeinated Coffee Pods

Origin

• 🇭🇳 Honduras

Tasting notes

Character

• Sweet
  75
• Bright
  30
• Comforting
  25
• Clean
  20
• Funky
  20

Freshly roasted, and created in house. Decaffeinated without any chemical element, this coffee is rich and nutty. Notes of maple syrup, praline and milk chocolate. Organic and Fairtrade certified. These are not usual pods, they aren’t dark and full bodied, they are very much a light roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. style pod. If you are looking for a fuller bodied coffee please try our Organic and Fairtrade Mandheling, Dark Roast Colombian or our Basic pods. Nespresso compatible, and fully recyclable, uncoated aluminium capsules. Simply put in with your home recycling. ---- The coffee After searching for years for a decaffeinated coffee that was genuinely of equal taste to a non-decaf, along came Swiss WaterSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'.. We regularly cup this alongside caffeinated origins, and it constantly sneaks under the radar. Finally, a decaf that tastes how you would expect the origin, Honduras, to taste! Using no chemicals, just a green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. extract and water, this coffee is 99.9% free of caffeine. First, the Green Coffee Extract (GCE) is created by soaking caffeinated beans in water. This includes all of the water-soluble solids that you would find in green coffee, just without the caffeine. Next, the coffee that you are decaffeinating is cleaned and rehydrated, to make sure it’s at the optimal level of hydration for the process - it’s then placed into a massive container, throughout which the GCE is continuously circulated. It takes around 8 to 10 hours for the caffeine level to reach 0.1%, with the caffeine being removed by osmosis - the caffeine is then constantly filtered out of the GCE using a carbon filter system. After all this, the coffee is dried, packed and shipped to us! The region COCAFELOL is a great example of the good that being a part of a co-operative can do. They’re dedicated and focused on promoting sustainable agricultural practices, which has resulted in the production of a huge amount of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. fertilisers made from coffee husks and natural fungi, which are then given to farms free of cha