The coffee is floated and washed before then being pulped and fermented in tiled tanks overnight for 12 – 16 hours. The coffee is then dried on the patios for 7 – 10 days weather depending.
THE SPARKLING WATER DECAFFEINATION PROCESS:
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: Nougat, milk chocolate, lemon zest, honey like sweetness
Processing: Sparkling Water Decaf
Farm Height: 1200-1400 MASL.
Cup Score: 83.75
In stock, ready to ship
Inventory on the way
If you have a question about your order then you can leave a note on the cart page.