*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Producers: Finca El Pacayalito and Finca La Alambrada
Altitude: 1300-1600 meters above sea level
Varieties: Catuai, Caturra and Bourbon
Process: Washed, Swiss Water Process
At Transcend, we pride ourselves on using the SwissWater Decaffeination process to decaffeinate our coffees. Many other methods of decaffeination include using harsh and otherwise harmful chemicals to eliminate caffeine. Conversely, the Swiss Water Decaffeination process uses no additives or chemicals. Rather, the caffeine is removed through a proprietary filtration system. The carbon is sent to the regeneration furnace to burn away the caffeine.
In contrast to the other decaffeination processes mentioned, this process protects the integrity of the beans and preserves the inherent flavour characteristics while simultaneously removing caffeine. For us, the quality of the coffee we procure is of utmost importance, this is why we use the SwissWater Process. It is able to prioritize flavour and deliver the best quality possible. Enjoy your coffee, decaffeinated naturally.
Want to learn more about our flavour profile categories? Click here!
WHOLE BEAN COFFEE. ROASTED. CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.