This is a Colombian decaffeinated coffee roasted as an Omni Roast, suitable for all brewing methods. The coffee is decaffeinated using the Swiss Water Process, a chemical-free method developed in Switzerland in the 1930s. The process involves soaking green coffee beans in hot water to dissolve the caffeine, then filtering through activated carbon to remove only the caffeine while preserving flavor compounds. The result is a soft, decaffeinated coffee with sweet, fruity, and slightly wine-like notes.
Franz Morish Kaffeerösterei opened in 2015 in Leipzig, near the Grassi Museum, establishing itself as one of the city's few roasters with a fully visible in house roasting operation. Their approach to espresso involves slightly higher final temperatures and longer roast times to reduce acidity and build body, while filter coffees are roasted faster to preserve bright, fruity flavors. This dual methodology reflects a thoughtful understanding of how different brewing methods demand different things from the bean. They source specialty grade green coffee from origins including Colombia's Huila region, Brazil, India, and Congo, offering both single origins and omni roasts.
