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Espresso Decaffeinated Half-Dark Certified Fairtrade Organic (Swiss Water Process)

This decaffeinated Italian blend manages to be both rich and deep, and altogether mellow. The gorgeous crema will transport you to Italy with every sip.

$16.49

Collections: Blends, Decaffeinated, Your Coffee Choices

Coffee Characteristics

Aroma

Cocoa, nutty, caramel and dark chocolate

Tasting Notes

A balance of acidity and body, resulting in a smooth finish with caramel and cocoa notes.

Region

Central America, South America and Indonesia

Why did Charles pick this coffee?

Image of Charles over roasted coffee beansRoastmaster
Rich and deep, yet mellow with a gorgeous crema. Every time I sip a taste, it reminds me of my long ago travel to Italy.

More Information

The perfect cup of espresso has many steps. Espresso cups are often stored on top of the machine, or doused with hot water before being filled. This is to help maintain the temperature of the espresso. Storing it above the machine or filling it with hot water will warm the cup up so the brewed espresso doesn’t cool as quickly.

The cup itself is also designed to keep your espresso at the perfect temperature longer. Double walled espresso cups help maintain the heat.

After all this work to help keep the espresso nice and hot, there’s one place left for the heat to escape: the top of the cup. This is where crema comes in: this layer of foam helps insulate the espresso, just like a hat.

Freshly roasted beans have more crema because the coffee bean oils are still producing gas from the roasting process. However, the darker the roast, the less crema it will naturally create because darker roasts generally have less oils. This special “espresso roast” will have a good balance of oil to get the perfect crema and flavour.

The Swiss Water Process involves first soaking the coffee in pure water. The resulting green coffee extract is then passed through a carbon filter, specifically engineered to remove the caffeine molecule. The green coffee extract is then introduced to the coffee but without the caffeine. This process is simple in theory, but impressive to execute, since the coffee has to be exactingly dried and preserved to ensure the inherent flavour of the coffee remains relatively unscathed.

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