We weren't going to leave out those who love coffee but don't want more caffeine. That's why we've added this Colombian decaffeinated coffee to our selection using a natural process with minimal intervention in the final flavor. On the palate, it has a light acidity and notes reminiscent of cocoa and almonds. Its creamy body is perfect for enjoying at any time of day.
VARIETY AND PROCESS
The decaffeination process is carried out in the city of Manizales using ethyl acetate, naturally extracted from sugarcane.
The natural decaffeination process combines high-mountain spring water and naturally occurring ethyl acetate (EA). The latter is present in all coffee beans in its natural state (as well as in many fruits and vegetables), so no synthetic chemicals of any kind are added.
Natural essential oil is obtained through a process based on sugarcane and, along with mountain spring water, are the only elements with which the coffee comes into contact. This water-essential oil 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.
RECIPE
We recommend this coffee for espresso. You can prepare it in your Italian coffee maker or, if you have an espresso machine:
Use 18 grams of coffee to extract 38 grams of total beverage into the cup in 28 seconds.
