Region: Colombia, Caldas (exactly here)
Process: decaffeinated washed
Altitude: 1800 masl
Taste notes: almond, chocolate, caramel
WHY WE LIKE IT
We weren't going to leave out those who like coffee but don't want more caffeine. That's why we have added this decaffeinated Colombia to our selection using a natural process with minimal intervention in the final flavour. In the mouth it has a light acidity and notes reminiscent of cocoa and almonds. Creamy body, to enjoy at any time of the day.
We recommend this coffee for espresso. You can prepare it in your Italian coffee machine or if you have an espresso machine:
Use 18 grams of coffee to extract 38 grams of total drink in a cup in a time of 28 seconds.
Variables to take into account:
- TEMPERATURE: 92,5 C
- PRESSURE: 8.5 Bars
- MACHINE: La Marzocco Linea PB
- GRINDER: Mythos 1
- WATER: 70 ppm
VARIETY AND PROCESS
The decaffeination process is carried out in the city of Manizales using ethyl acetate naturally extracted from sugar cane.
The natural decaffeination process combines high mountain spring water and naturally occurring Ethyl Acetate (EO); the latter is present in all coffee beans in their natural state (as well as in many fruits and vegetables), so there is no addition of synthetic chemicals of any kind.
Natural EO is obtained by a process based on sugar cane and, together with mountain spring water, are the only elements with which the coffee comes into contact. This water-EA process allows for a gentle extraction of caffeine from the bean, avoiding excessive heat and pressure, thus maintaining the natural structure and characteristics of the coffee bean.