Beans, Home espresso machine, Moka pot
Here is a bit on how Decaf Sugarcane EA is made. Green coffee is being steamed in a low-pressure environment. This process opens the pores of the coffee, allowing for easier caffeine extraction. Coffee is placedin a solution of water and Ethyl Acetate (E.A.), a naturally occuring compound and solvent derived through the fermentation of sugarcane. Beans are submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. With time the beans get saturated and the solution hasto be changed. This manipulation is done several times. When the process is finished the beans are steammed again to remove all traces of EA, dried, get prepared for transportation and roasting.
· Origin: Colombia, Caldas
· Processing: Washed
· Decaffeination process: Sugarcane EA
· Aroma: Cinnamon
· Flavour: Gingerbread Cookies, Sweet Lemon
We want you to be able to have great specialty coffee in your office or at home, and in a clean and sustainable way.
The 20 capsules are completely compostable, so after their use, throw them in the organic waste. They will decompose in less than 90 days at the composting plants leaving no toxic residue.
This coffee from Chiapas has been treated without chemicals to extract caffeine from the beans in a more delicate and natural way with mountain water. The water solution is saturated with all coffee components except for caffeine, so caffeine is extracted by osmosis without affecting the flavours.
Abyssinia coffee comes from the coffee-growing regionof Guji and is produced by a family exporter that workswith different producers in the region. This family-owned exporter has a long history of putting a lot of emphasison the tasting of their lots to maintain the consistencythey want to give to their customers and building a solid family relationship with producers and customers.
The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. Selected lots from individual farms were processed together to create a rich, smooth, balaced and clean cup. The goal with this coffee
is to have a reliable profile from batch to batch,
making Mogiana a coffee that can be a base of our menu year-round.
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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