Our decaf is the happy coming-together of a Peruvian microclimate with a Swiss technique. Both are a bit special.
First: that microclimate. Don’t be fooled by the ‘micro’ bit: a microclimate still represents an entire universe of atmospheric complexity. They’re special, tucked-away corners where the Earth has arranged itself just-so, producing once-in-a-planet growing conditions.
Unsurprisingly, very special things grow in microclimates – and we count the superb coffee bean we’ve singled out for our delicious decaf among their number.
It’s in Perú’s San Ignacio Province, at altitudes ranging from 1000–1800m, that the 330-strong Cooperativa Agraria Frontera San Ignacio cultivates our decaffeination candidate. San Ignacio Province is a microclimate extraordinaire, a fertile little pocket formed where the east and west flanks of the Andes crumple into little folds that enjoy exquisite coffee-producing conditions. It’s like that kink in the sea floor that generates perfect tubular waves.
If you’re going to tamper with a bean that arises from such a perfect confluence of natural conditions, you’d better do it right – and the Swiss Water® Process is doing it right. The magic of water, temperature and time produced the bean and the Swiss Water® Process uses the same three forces to decaffeinate it. And only those three forces – the joy of this organic process is that it doesn’t involve any chemicals. That means you won’t taste anything but the coffee: so while it’s a Swiss technique, the end result is 100% San Ignacio Province, Peru.
And who needs caffeine when you’ve got big unadulterated hits of toffee, treacle and cherry. Try Swiss Water® decaf coffee to find out what Mother Nature – or Pachamama, her Andean counterpart – intended for this bean.