Story
This incredible cup of decaf coffee, named after a serene, leisurely cat track on Schweitzer Mountain Resort, was meticulously crafted to replicate that same experience in coffee form. With its delightful taste notes of spices, caramel, and molasses, this versatile decaffeinated blend will transport you to your desired destination without the jitters of caffeine.
The Swiss Water Process: Currently, there is no such thing as genetically decaffeinated coffee, necessitating the physical removal of caffeine from green coffee seeds. Most modern decaf processing methods are sophisticated and thorough, capable of removing an astonishing 99 percent of the naturally occurring caffeine in coffee.
This water-processed decaf is meticulously produced in a facility in Mexico called Descamex. The process involves soaking green coffee in a water solution, which effectively removes both caffeine and other solubles, such as flavor compounds. The water is then removed from the seeds and passed through a specialized filter that captures caffeine molecules, allowing them to be separated from the solution. The solution, now enriched with flavor compounds but devoid of caffeine, is then reintroduced to the green coffee seeds, which absorb the soluble materials. The coffee is subsequently dried once more and prepared for reexport.
Decaf Vagabond Blend
Decaf Vagabond Blend
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Characteristics
Medium Dark
Full
Low
Caramel, Molasses, Spice
Various
Varies
Mixed
Swiss Water Process
Global
Story
This incredible cup of decaf coffee, named after a serene, leisurely cat track on Schweitzer Mountain Resort, was meticulously crafted to replicate that same experience in coffee form. With its delightful taste notes of spices, caramel, and molasses, this versatile decaffeinated blend will transport you to your desired destination without the jitters of caffeine.
The Swiss Water Process: Currently, there is no such thing as genetically decaffeinated coffee, necessitating the physical removal of caffeine from green coffee seeds. Most modern decaf processing methods are sophisticated and thorough, capable of removing an astonishing 99 percent of the naturally occurring caffeine in coffee.
This water-processed decaf is meticulously produced in a facility in Mexico called Descamex. The process involves soaking green coffee in a water solution, which effectively removes both caffeine and other solubles, such as flavor compounds. The water is then removed from the seeds and passed through a specialized filter that captures caffeine molecules, allowing them to be separated from the solution. The solution, now enriched with flavor compounds but devoid of caffeine, is then reintroduced to the green coffee seeds, which absorb the soluble materials. The coffee is subsequently dried once more and prepared for reexport.
