Decaffeination

Caffeine

Caffeine is a mild central nervous system stimulant, found in over 60 pieces of plants and trees. Caffeine takes effect approximately five minutes after digestion, reaching its peak effectiveness level 20-30 minutes. The body clears itself of caffeine within three to sic hours.

Decaffeination

This is the removal of caffeine from the beans

A coffee must have 97% of its caffeine removed in order to qualify as decaffeinated coffee

The Swiss Water Method

The Swiss Water Method uses a patented "Flavor Protection Process" that maintains the full flavor of each and every bean. Consumers also care about naturally decaffeinated coffee. Swiss Water is all natural, using only pure water and guaranteed to be 100% chemical free.

Roasting Scale

The batch system is being used with four different degrees of roast. This allows us to find the perfect roasting temperature and time for each specific bean. It also allows unique system of quality control.

American Robusta

Commonly referred to as Medium Roast, chestnut brown in color. It is delicate with stringer flavor overtones. It is an excellent roast level by itself and tends to be more acidic than the darker roasts.

Italian

The darkest roast, giving the bean a very dark color and a shiny oily surface. This roast produces a brew that is rich, assertive and extremely flavorful. While this exquisite looking coffee has a much more intense flavor; it is lower in acid than lighter roasted coffees.

Viennese

The roast used for special coffee blends. It is a medium to dark roast. This roast uses beans that are roasted or on average length of time but a slightly higher temperature at the end of the roast. The result is a full-bodied but never bitter cup of coffee. It is an excellent all purpose coffee or base for blends.

French

It is a dark roast- very dark brown with an oily surface. It gives the coffee a complex taste, which is highly flavored for both its strength and bittersweet flavor. Because the beans are roasted at a higher temperature, the aromatic oils within the bean are further developed and drawn to the surface of the bean where they caramelize and turn in deep, rich brown.

The Art of Hand-Picking Coffee Cherries

Each cherry must be picked at exactly the right time and handled with extreme care to deliver the highest quality and full-flavored coffee. The pickers must have a great deal of expertise because the difference between a ripe cherry and an over-ripe one can mean as little as two or three days. Over ripe cherries are purplish in color, and if left on the tree too long, will begin to ferment. Once fermented, they are known as "stinkers". A coffee that has been picked before it has fully ripened is called "quaker".

It takes approximately 2,000 handpicked cherries to create one pound of coffee depending on the type, size and density of the bean.

The Cultivation of Coffee

Coffee tree grows at altitudes between sea level and 6,000 feet. The global location is between the Tropic of Cancer and Capricorn, also called the "coffee belt". Botanically, the coffee can grow as high as 10 feet. It is kept trimmed to facilitate harvesting methods. Arabica tress are left to mature for a five-year period before they are put into production. Numerous stages of development occur simultaneously.