Smooth toffee and caramel , with a soft buttery mouthfeel.
So it's 3pm, and you fancy a coffee - but you know if you have another coffee now, you'll probably struggle to get to sleep later on, or you may sleep lighter once you do get to the land of nod, and you'll wake up feeling jet lagged.
Do you reach for the decaf?
You certainly could, decaf doesn't have to taste like dirt (despite the fact that it was just ground, ha, the old ones are the best) and our milk chocolate & caramel Swiss Water decaf is one of the best-selling coffees in the range, in fact, most weeks it's the second best seller, only being beaten by chocolate brownie blend.
But what if you don't want decaf, why shouldn't you be able to choose a coffee bean which simply contains less caffeine? Well, now you can :-).
So this is a half-caffeine blend made with two high quality single origins, one of which is the aforementioned milk chocolate & caramel decaf and the other is the Custard Cream Nicaragua.
How it Tastes
Yes we may be talking about 50% of the caffeine, but with 100% of the flavour, and this one is sweet toffee and caramel with a smooth buttery mouthfeel, which reminds me mostly of a very well-known sweet which rhymes with Swervers original ;-).
This one is best with manual brew methods, it’s such an enjoyable, easy drinking yet satisfying coffee as pourover, Aeropress and cafeteire.
There’s really nothing “in your face” about this coffee, the most obvious word that springs to mind is “smooth”, and this relates to the taste and the mouthfeel.
Cocafelol Co-op & La Bastilla Farm
La Bastilla coffee farm is located around 20 kilometers from Jinotega, in the stunning tropical paradise of the Cerro Datanli El Diablo Nature Reserve in Nicaragua, an extremely important biodiverse protected habitat.
La Bastilla became Rainforest Alliance certified in 2003 and maintains an ongoing program for continuous improvement.
Cocafelol is a co-operative of around three hundred smallholder producers within the Ocotepeque department in the west of Honduras. This is a breathtaking mountainous region spanned by a number of biodiverse and important national parks, and the conditions here, particularly the fertile volcanic soil, are amazing for high quality coffee. The Cocafelol co-op continually works to assist its smallholder coffee farmers to improve the quality and variety of coffee produced, and has invested a great deal into organic production.
