Description
Lightly fruity, dark roasted decaffeinated coffee that tastes wonderfully gentle like toasty coffee. In aroma notes of citrus, peach, plum, cherry, chocolate, cane sugar, walnut, toast.
- producer: Primavera family
- Area: Huehuetenango, Guatemala
- Varieties: Caturra, Catuai, Bourbon
- Process: DCM (methylene chloride) decaffeinated
- Degree of roasting: 4/5
- Recommendation: French press, filter cooker, aeropress, nut pan, espresso
In the DCM method, green coffee beans are first soaked in water close to boiling, which dissolves both caffeine and most of the coffee’s flavoring substances in the water. Methylene chloride is then added to the solution, which binds caffeine alone from all the substances contained in the water. The mixture of methylene chloride and caffeine can be evaporated separately due to its low boiling point (40 degrees). The remaining mixture of water and coffee’s natural flavourings is again combined with the original beans and the water is dried off, allowing the beans to absorb most of the flavourings again. Coffee beans themselves are therefore never in contact with the solvent (indirect-solvent based process).
Read more about the different caffeine removal methods: https://coffeeconfidential.org/health/decaffeination/
See also our chemical-free coffee with Swiss Water: https://mokkamaa.fi/tuote/kofeiiniton-swiss-water-process-luomu/
Roastery: Tinto Roastery, Vaasa
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