Bow Truss

This delicious decaf comes from a variety of dry-mill processing stations throughout the Sidama region. The coffee is sent to a decaf processing plant in Germany, where it is decaffeinated using the Methyl-Chloride method. The green coffee is steamed, which brings a majority of the caffeine to the surface of the bean. The Methyl-Chloride solvent is then applied, which absorbs a majority of the bean’s caffeine. This process decaffeinates the coffee while preserving the delicate oils, which give the coffee its flavor. This process of decaffeination can sound frightening to the consumer. Often, an alternative method of Swiss Water Processing (SWP) is sold as a more health friendly option. In fact, SWP uses an almost identical (albeit organic) chemical known as Ethyl Acetate to absorb caffeine. The results of both processes leave TRACE AMOUNTS of the respective chemicals upon completion. This level is SEVERAL HUNDRED TIMES less that what the FDA deems appropriate for human consumption. Additionally, the result of the Methyl-Chloride process is much often a tastier cup with no health risks to the consumer. So relax, kick back and enjoy!

A classic espresso blend that’s full bodied. Notes of dark chocolate, walnut and caramel saturate the palate. This espresso is wildly popular with our wholesale customers.

The Bow Truss in-house espresso. A full-bodied espresso with sass. Toffee and caramel notes lay heavy on the tongue with a zest of lime lingering in the clean finish. Won 3rd place in the America’s Best Espresso Competition at Chicago Coffee Fest 2013.