This decaf coffee is sourced from Guatemala at altitudes between 1100 and 1600 meters. It is processed using the Swiss Water Process, a chemical-free decaffeination method that uses only water to gently remove caffeine while preserving flavor. The coffee is made from Bourbon and Catuai varieties and features tasting notes of custard cream biscuits, caramel, chocolate, and nuttiness. According to the roaster, this decaf has a lovely malty, biscuity taste and is versatile enough for any brewing method.
Exe Coffee Roasters was started in 2012 by Kim and Steve Pearson on Exeter's high street. Steve built the original roaster from scrap pieces; today they roast on a Probat 12kg, producing close to 300 kilos a week from a basement roastery beneath their café on Heavitree Road. The operation is deliberately compact and independent, focused on seasonal espresso blends and a rotating selection of two or three single origins. Steve previously owned Devon Coffee in central Exeter, which he sold to concentrate fully on roasting. The café doubles as a gathering spot, complete with a brick fired pizza oven in the back yard.
