Brazil is the largest producer of coffee in the world and you will find typical flavouring from the country’s coffee beans invokes nuts, caramel and creamy body. However as producers develop new techniques we are beginning to enjoy new found sweetness, citrus and acidity from these coffees. This lovely decaf has a bit of it all!
The Swiss Water Process came to life in Switzerland during the 1930s. This process is less invasive to the final coffee and with superior taste to chemical processes. Not only is it certifiable as an organic process, this method really does offer a great tasting alternative.
Find out more here: https://www.swisswater.com/our-process/