Sunday, February 21, 2010
We've tweaked our existing decaf and added a new one. Here's the story:
We're darkening the roast for our Sumatran Decaf, and introducing a new Peruvian decaf. The natural sweetness of the Peruvian makes it winning candidate for a medium roast, and the deep, earthy characteristics of the Sumatran enable us to roast it darker but retain full flavor.
Both are decaffeinated by the Swiss Water Process. If you've heard that term for years, but still don't really know what it means, this diagram makes it very clear.