Colombia - Swiss Water DECAF

About the Coffee

This decaf pulls from farms across Colombia's major growing regions, with producers working at elevations between 1,400 and 2,200 meters above sea level. The coffee is a blend of four varieties: Bourbon, Castillo, Caturra, and Typica. Each brings something slightly different to the cup, and together they give the blend enough range to work well as espresso or through a drip brewer.

The decaffeination is done using the Swiss Water Process, which removes caffeine without chemical solvents. Green (unroasted) beans are soaked in hot water, which draws out caffeine along with other soluble compounds. That water is then filtered through activated charcoal, which captures the caffeine molecules while leaving the flavor compounds behind. The filtered water is used again to soak a new batch of beans, pulling out the caffeine while the flavor stays largely intact. It takes longer and costs more than solvent-based methods, but the result is a cleaner-tasting decaf. Terminal 3 chose it specifically because it holds up better through roasting.

The roast is medium, which keeps the natural sweetness of the Colombia base intact without pushing into the bitter, heavy territory that decafs sometimes fall into. It's rated low on acidity and moderate on body, which makes it a practical everyday option for people who want a full cup in the evening without the caffeine.