Brazil - Decaf coffee
Farm: Various farms
Altitude: 1000m v.j.l.
Variation: Catuai, Bourbon
Decaffeination method: "Swiss Water Process"
Taste nuances: Nutty and chocolatey
We recommend that you make this coffee in filter machine, moka pot, various filter cones, Aeropress, Chemex or in cup.
"Swiss Water Process"
Green coffee extract (GCE) is used in the Swiss water process for caffeine production. Green coffee extract and solution containing the water - soluble constituents of green coffee, excluding caffeine. The process relies on the stability of the soluble components of GCE and the gradient pressure difference between GCE and green caffeinated green coffee. This gradient pressure causes caffeine molecules to migrate from green coffee to GCE. Because GCE is saturated with other water-soluble components of green coffee, only the caffeine molecule migrates to GCE; the other water-soluble coffee elements remain in the green coffee.
When GCE is rich in caffeine, it is filtered through carbon absorbers that bind the caffeine molecule from GCE, leaving other elements of green coffee GCE intact. It is a continuous batch process that takes 8-10 hours to reach the final set without decaffeination. In the end, the coffee remains 99.9% decaffeinated.
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