Description
Description:
- Origin: Honduras
- Species: Arabica
- Process: Washing. Decaffeinated using the Swiss Water process (**)
Tasting note: Floral, spicy and resinous. Neutral acidity. full body Creamy texture. sweet Shades of chocolate and nuts.
(**) Decaffeinated Swiss Water
Not all decaffeinated coffee can be said to have been produced without chemicals. The Swiss Water decaffeination process uses water and coal to extract the caffeine from the green coffee bean.
Green coffee beans are washed and pre-soaked using only water, which hydrates them and prepares them for caffeine extraction.
The basics of the delicate caffeine removal process are to use a green coffee extract (ECV) and an exclusive carbon filter system. ECV is supersaturated water with the soluble components of coffee with the exception of caffeine. The grains are kept in extraction tanks where the ECV flows over them. Looking for balance, by osmosis, caffeine begins to move from coffee beans to ECV.
By controlling time, temperature and flow, the passage of grain caffeine to the ECV is controlled. The result is a clean extraction process in which only the caffeine is removed, leaving as intact as possible the characteristics of the coffee flavor according to its origin.
ECV, saturated with caffeine, flows into the carbon filters, which only trap the caffeine. This is a continuous process in which the ECV circulates again from the carbon filters to the extraction columns until the coffee beans are 99,9% free of caffeine. This process takes approximately 8 to 10 hours.
Once the beans are decaffeinated, they are removed from the tanks, dried, packaged, labeled and ready to be roasted.
After each decaffeination with the Swiss Water ® process, a sample of caffeinated green coffee is roasted and tasted simultaneously with the original green coffee beans.
Font:
https://intl.swisswater.com/es/
