Taste: Melon, Honey, Peach
Origin / Region: Mirado, Bensa
Altitude: 1800-2200m
Variety: Heirloom
Process: Natural - UVVW Decaf
In this decaffeination technique, raw green coffee beans are soaked in near-boiling water and exposed to high pressure and steam, creating a concentrated solution. The concentrate is then removed from the beans, and in a separate, indirect process, a solvent is added to isolate the caffeine from the original green coffee components. This mixture is then pasteurized to eliminate any residual solvents. Finally, the extract, which retains the original green coffee properties without caffeine, is reintroduced to the decaffeinated coffee beans. The American Decaf method removes between 98% to 99.5% of caffeine from each batch of coffee.
Taste: Melon, Honey, Peach
Origin / Region: Mirado, Bensa
Altitude: 1800-2200m
Variety: Heirloom
Process: Natural - UVVW Decaf
In this decaffeination technique, raw green coffee beans are soaked in near-boiling water and exposed to high pressure and steam, creating a concentrated solution. The concentrate is then removed from the beans, and in a separate, indirect process, a solvent is added to isolate the caffeine from the original green coffee components. This mixture is then pasteurized to eliminate any residual solvents. Finally, the extract, which retains the original green coffee properties without caffeine, is reintroduced to the decaffeinated coffee beans. The American Decaf method removes between 98% to 99.5% of caffeine from each batch of coffee.
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5