Decaffeination by enzyme uses a natural by-product of sugar cane production. 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, the caffeine binds to the enzyme and is then washed away. A final steaming and drying process restores the beans to their previous shape and density, ready to roast.
The result is sweet, aromatic, rich and full-bodied and still tastes like coffee!
This decaf is a bronze medal winner in the 2023 Golden Bean awards.
