DECAF - COLOMBIA SUPREMO
Process: Enzyme Washed, Sun-Dried
Altitude: 1100-1500
Sweet, aromatic, rich, full-bodied and still tastes like coffee!
Decaffeination by enzyme uses a natural by-product of sugar cane production. The enzyme is also present in many different types of fruit and does not harm the natural flavour of green coffee beans. This method requires a thorough low-pressure steaming of the green beans until they swell, then the enzyme solution is used to repeatedly wash the beans. During this process, caffeine binds to the enzyme and is washed away. A final steaming and drying restores the beans to their previous shape and density, ready to roast!
