Roasteries / Modus Coffee / DCF, Rwanda, BAHO regional lot, NTRL + swiss water

DCF, Rwanda, BAHO regional lot, NTRL + swiss water

Modus Coffee

Natural to Swiss water decafRwanda, North & South provincesred borbon

Label tasting notes

fig jam, walnut, custard apple

Estimated flavor profile

estimated

Based on coffee characteristics

Acidity— Brightness & liveliness

Low

Sweetness— Natural sugars & balance

Medium

Aroma— Fragrance intensity

High

Body— Weight & mouthfeel

Medium

Aftertaste— Length & finish

Low

Bitterness— Quality of bitter balance

Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

About this coffee

Coffees in this scenario are processed separately at the various mills, blended prior to export, and then finished at the Swiss Water plan in Vancouver. The Swiss Water Process is a chemical-free method of decaffeinating coffee that uses water, time, and temperature to remove 99.9% of caffeine. Green coffee beans are first immersed in fresh water to open their pores, then soaked in Green Coffee Extract (GCE), a water solution already saturated with coffee flavour molecules. Through a diffusion process similar to osmosis, caffeine migrates from the beans into the GCE. The caffeine is then captu Source: moduscoffee.com (roaster’s own copy).

+ Log this coffee CA$28.50Buy

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