Colombia - Excelso, Decaf
We are offering our own decaffeinated coffee from Colombia for the first time! This has been decaffeinated using the Carbon Dioxide Process which is one of two non-solvent methods, together with the Swiss water method:
In the CO2 decaffeination process, water soaked coffee beans are placed in a stainless steel container called the extraction vessel. The extractor is then sealed and liquid CO2 is forced into the coffee at pressures of 1,000 pounds per square inch to extract the caffeine.
The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavor components behind. The caffeine laden CO2 is then transferred to another container called the absorption chamber. Here the pressure is released and the CO2 returns to its gaseous state, leaving the caffeine behind. The caffeine free CO2 gas is pumped back into a pressurized container for reuse.
(Excerpt from https://coffeeconfidential.org/health/decaffeination/)
Variety: Caturra, Typica, Bourbon
Altitude: 1200 - 1800m
Rainfall: 1400mm-2900mm pa
Temperature: 8 to 24 degrees C
- Aroma - The coffee has a roasted nuts aroma.
- Body - It has a medium body.
- Taste - This coffee has a bright citric (Citrus type) acidity with currant notes.
- Finish - Cocoa finish