"Tesfa means 'hope' in amharic.
THE SPARKLING WATER DECAFFEINATION PROCESS:
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
Flavour Notes: Stone Fruits | Biscuit | Caramel | Sweet and Acidic
Processing: Sparkling Water Decaf
Farm Height: 1750-2000 MASL.
Cup Score: 83.5
Watch our coffee turorials on how to make great coffees at home on all types of machines like Sage Barista Pro, Sage Dual Boiler, Sage Oracle, La Marzocco and many more.
You can now pick up some of our favourite coffees in Harvey Norman Stores nationwide across Ireland.