Too Much Coffee

Hi,
Recently I had some 2kg bags of green coffee arrive from HasBean (the Rwanda Mugombwa, the Old Brown Java, and the Brazil CO2 Decaf Espresso Blend). I've been roasting the Rwandan and last of my Sumatran SWP decaf recently, but am going to start the Brazilian soon.

So, does anyone know about this blend? Specifically -

I've had CO2 decaf before - it's excellent - and found my recent SWP decaf more noticably 'missing something'. That's why I'm going for the Brazilian.

But on the label (the 2kg bag), it says "Brazil Espresso CO2 Decaf - Swiss Water Decaffeinated".

This is a typo, I assume? No-one CO2 AND SWPs their decaf, surely!

PJ.

Have you asked them?

That is a typo sorry it should be CO2 I'll get that addressed.

I think you are so right about the co2 method too, I prefer the MC method on the whole but no ones uses it for specialty decaffing any more as it has such a bad press.

Thanks Steve!

That's just what I thought - a simple typo - not a problem at all.

Cakeboy, apologies for asking here; just thought I'd risk sounding a pedant, in the hope that someone knowledgeable would spot my question. Ideally Steve, of course! Which is what happened.

So I should go straight to the source in future - is good to know. (And that's an amazing service, Steve, btw - to get an answer so quickly - and the coffee!).

I agree Steve, the MC method is by far the best for flavour preservation. I recall the Sidamo Decaf you used to stock. Best damn decaf I ever tasted.