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DECAF Guatemala Primavera 250g
DECAF Guatemala Primavera 1000g
Plantation mill: The Primavera Family
Farm (farmer): 7 Small Producers of Huehuetenango
Altitude: 1550 – 1650 masl
Variety: Caturra, Catuai, Bourbon
Flavor profile: cherry, malt, cocoa nibs
The Primavera Family lot was created from 7 great producers that are improving their quality, but this year were not strong enough to stand on their own. We decided to purchase the coffee in order to give them an opportunity to use the extra income they receive from selling at a higher price to reinvest in their farm and wet mills. We hope that with some improvements and betterments, next year they will produce wonderful coffees that could be featured as single origin coffees.
We are constantly working with our producers in order to help them improve the quality and
therefore price of their coffees. For this lot, we purchased coffees of 84 and 85 points to create a great quality, affordable blend. This regional lot is different from anything else you will see in the market as it has full transparency and trasability to each producer.
D E C A F F I N A T I O N
Decaffeination processes using carbon dioxide (CO2) takes advantage of the fact that carbon
dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property
of combining selectively with caffeine. In the most widely used CO2 process the steamed beans
are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide
through charcoal filtering, just as it is in the water- only process. However, the flavor components
remain in the bean throughout the process, rather than being soaked out and then put back in
again, as they are in both the Swiss Water and the indirect solvent processes.
Since carbon dioxide is the same ubiquitous and undisputably “natural” substance that
plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor
components remain safely in the bean throughout the process rather than being removed and put
back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be
the decaffeinating wave of the future.
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