This coffee is made up of various lots in Panama, including 20% geisha, grown between 1200-1800 masl. This coffee is first fermented for 76 hours, and then dried on patios for 19 days. In small batches, the caffeine is removed through soaking the beans in water for 10 hours.FARM: Various selection from our N&C lots (late 2021
harvest)
PROCESSING: Swiss Water Decaf
In Small Batches we use water, temperature and time to
migrate the caffeine from the coffee beans. The process takes
10 hours, resulting in 99.9% caffeine free beans (only by
soaking the beans).
FERMENTATION TIME: ANAEROBIC: 76 HOURSDRYING TIME: PATIO: 19 DAYSTERROIR : ALTITUDE: 1.200 - 1.800 m. a. s. I.