Costa Rica Single Hard Bean (SHB)
Swiss Water Process Decaf
Costa Rica is an ideal location for the cultivation of coffee. The water and soil, rich and deep with a thick humus layer of volcanic origin, along with the climate, are irreplaceable factors that make the coffee grown in Costa Rica truly gourmet quality. These beans are grown at high altitudes, above 3,900 ft, allowing them to be designated Single Hard Bean – the highest classification in the Costa Rican system. The combination of ideal climatic conditions with outstanding rich, volcanic soils produces a hard, dense bean, rich in essential oils that produce an intensely aromatic cup of coffee overflowing with rich flavor.
The Swiss Waster decaffeination process (SWP) is chemical free, and removes 99.9% of the caffeine from the bean. Stated simply, the green beans are soaked and then percolated in water from the coastal mountain range in British Colombia, Canada. The percolated water removes all of the soluble flavor along with the caffeine from the bean. This water is then passed through a special carbon filter which removes the caffeine but not the soluble flavors. The beans are then returned to the caffeine free water and they reabsorb all of the soluble flavors.
The Frothy Cup’s medium roast Costa Rica Decafe has good body, high acidity (which translates into “brightness” in the cup), a non-sharp taste, excellent aroma and an intense, subtle crème brulee, honey and chocolatey flavor. It has exceptional flavor for a decaffeinated coffee.