Brazil Fazenda IP SWP Decaf

This decaf coffee was processed by Swiss Water Process in Vancouver BC, whose patented process uses only water to remove  99.9% of the caffeine content and leaving much of the volatile compounds intact. A bit about the farm that went into this decaf: Fazenda IP is located in the city of Carmo de Minas, Brazil. It's owned and operated by the folks at Fazenda Sertao, the Pereira family. The name Sertao is synonymous with coffee production in the area, as they were the first to cultivate coffee in the Minas Gerais region of Carmo. This family has a 100+ year history of growing coffee in this area. There are several varietals grown at IP, but this lot is a separation of entirely Bourbon. It was dry-processed, which the climate in this region is optimal for this type of production. The whole coffee cherry is harvested and laid to dry for roughly 30 days before being run through dry hulling machinery in order to remove the outer layer of dried fruit and skin. This is the oldest processing method, and when done well, can yield weighty body, mild acidity, and more. I want to mention that this decaf does not have a pronounced 'crack'. At least in the roast batches we tested. Keep an eye on the physical coloring and fracturing too, if your roaster allows. In our experience, there were a couple audible 'snaps' that marked the beginning of 1st Crack, and we then went off of time and sight rather than sound.

*We've come across some beans that are darker in color, with a sticky surface, occasionally clumped together. There's nothing wrong with the coffee! It's a buildup of what Swiss calls "green coffee extract", and is a part of the water decaffeination process. Normally this "GCE" is reabsorbed by the coffee, but occasionally some dries on the surface. It's not a foreign substance, or harmful in any way! It also has no caffeine or flavor, and will dissipate in the roaster.