DECAF CENTRAL AMERICAN MOUNTAIN WATER PROCESSED COFFEE
This lovely dark decaf coffee takes you by surprise with it’s rich, dark, full body.
It is a blend of beans from Central America which is decaffeinated in Mexico using water from Pico de Orizaba, the highest mountain in the country, so avoiding chemicals. Instead the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee’s flavour compounds in place.
Fun fact: Roasters don’t hear the “crack” when roasting decaf, because the crack represents moisture reaching a boiling point inside the bean and pushing through; with decaf, this isn’t the case, because the cellular structure of the bean has been changed.
Team Bean challenge you to do a bit of blind tasting and see if you can pick out the decaf from other fully caffeinated brews.