Back before Touchy Coffee existed, the most prevalent / best tasting decaffeination process was the Swiss Water Process. Some geniuses in Vancouver, BC figured out a way to strip unroasted coffee of its buzz-inducing molecules using ITSELF. Ok maybe not exactly ITSELF but a water-based green coffee solvent passing through a charcoal filter. Pretty incredible!

If our memory is serving correctly, back in the day, SWP truly did make the few other decaf processes (CO2 and other weird chemical variants!) seem terrible and metallic tasting.

Towards the late 10’s, at TC’s inception, we began to taste the EA/Sugarcane process coffees coming out of Colombia. These truly tipped the scales WAY in their favor due to their flavor and non-artifact-y profile. Sugarcane decafs were our choice for YEARS.

Zoom up to now. Our lovely pals at Crop to Cup are well deep into multiple seasons of relationship building in Peru and up popped an SWP lot using community coffee from the Aromas de Valle co-op. We jumped at the chance to bring it in as we have not yet found an AdV coffee we dislike. As much as we love the Sugarcane Colombia decafs, enough trust has been earned by both SWP and AdV so we welcome this coffee with open arms.

This LOW RISK buying decision has yielded GREAT rewards already. The roastery production team was stumped upon blindly sipping early brews of this decaf. No one could “tell”. And that’s the true sign of good decaf. No chemical tastes, no weird/lingering savory tastes. Just sweet, soft, layered cups for days.

Let your late night parties commence!