Dark chocolate・Roasted nuts
Roaster: Martins Kubulnieks
To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water. After that, the beans are introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine.
Farm: Several independent farmers
Varieties: Caturra, Typica
Growing Altitude: 1450 m
Processing: washed, swiss water process decaffeination