HEIGHT: 1.200 m.a.s.l
VARIETY: Bourbon, Mundo Novo, Pacas, Typica
PROCESS: Decaffeinated with water
Spicy, cinnamon, caramel, vanilla, apple, medium body.
Decaffeinated coffees are making a strong breakthrough, and in fact, today, consumption of specialty decaf coffee has reached high volume all around the globe.
From the Sierra Madre de Chiapas and thanks to the Mountain Water Process, 97% of the caffeine has been eliminated with fresh water and the increasing of temperature in a natural way.
The process begins with chemical analysis to determine optimal conditions, then the beans are steamed and prepared for extraction. The extraction process uses a saturated water-based solution that removes caffeine while keeping the coffee’s flavour compounds in place.
With this process we get a decaffeinated coffee with very marked notes of spices and cinnamon. Aromas of vanilla and sweet. Citric acidity of apple and medium body with sweet caramel notes.
For its preparation we will recommend both Italian Moka and espresso.