For this decaf the process is as natural as possible, first the beans are steamed to remove chaff, then moistened with hot water to soften & swell the beans and release the caffeine. Then the beans are washed with ethyl acetate made by fermenting molasses from sugar cane & mixing it with natural acid, dissolving the caffeine. The coffee is then cleaned with low pressure steam and dried in drums before being cooled. Lastly they polish the beans with carnauba wax for protection and to help with stability.
|Producer||Cafe Del Micay|
|Process||Washed - Sugar Cane Decaf|
|Notes||Blackcurrant, chocolate, brown sugar|
To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l. If you would like your coffee ground please use the contact form stating your order number and chosen brewing method.