Coffee Appreciation

I’ve been to a cupping with Swiss Water, the organic decaf processors and there was a huge variety of flavour on the table. I stick with the Colombia because we need consistency for our wholesale customers which is the biggest market for our roasted decaf but if you see Swiss Water anything else at other roasters then the raw coffee will definitely be good.

The roasting of decaf is all over the map between different roasters though. I go really dark in colour because it is incredibly vinegary - the raw coffee smells like pickled onion monster munch. Roasting dark subdues the acidity and in the decaf we don’t get the carbon burnt flavours developing at the same roast colours as regular coffee - I won’t pretend to know why. A lot of roasters just simply can’t bring themselves to roast to that colour because it’s anathema in these circles so you get decaffeinated Sarsons.